Hello everyone, long time no post. Anyway, I picked up juice buckets yesterday, two lambrusco and two dolcetto. The dolcetto was a little active at the blow off vent of the bucket so I assumed that fermemtation had started. The must was cool enough to form water condensation on the bucket.
I transferred the juice from both buckets to a 60l fermenter and the SG was only 1.060 or 15 brix. My first thought was that the the sugar content was low to begin with. Now I wonder if the juice started with a higher sg/br. I don't need another round of rocket fuel!
BC
I transferred the juice from both buckets to a 60l fermenter and the SG was only 1.060 or 15 brix. My first thought was that the the sugar content was low to begin with. Now I wonder if the juice started with a higher sg/br. I don't need another round of rocket fuel!
BC