Very High Brix

[Trevisan]

Greetings,
I wonder if anyone has had my experience. I purchased 500 lbs Livermore Valley grapes, 70% Sangiovese and 30% CabSauv. I was told to expect brix at 25 but when I got the must home and tested it, the sugar was 30.5 brix. ! I never dealt with a brix so high. I added 6.4 gallons of acidulated water and succeeded to reduce the sugar to 26 brix with 3.6pH. It is currently fermenting using BM4x4 with Fermaid O. I have Malo VP41 for after press. Am I on the right track?

 

[cmason1957]

Seems like the right track to me. You sure had to cut that SG back and that Ph is right there almost as perfect as you could want.

 

[Juniper Hill]

You are on the right track. It's a big water addition. Next time consider pulling off some juice ~ 10% after you've watered back and make some rose. The rose may not be great (high brix and low acid), but you'll have a better skin to juice ratio in your main batch. Remember to add extra nutrient, as there isn't any in the water you needed to add. BM 4 X 4 needs a lot of nutrient.