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What brix do you look for in winemaking

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NCWC

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We make about 6-8 different reds and 4-6 Whites
The Reds from grapes sourced for CA WA OR and whites from Juice same areas.

Lot of the grapes coming out of some of these areas are high Brix and I adjust it, Looking for peoples opinions on the ABV. Sometimes our wine come out 'Hot" like to avoid it.


What Brix do you look for for the following?

Pinot Noir

Cab Sauv

Sangiovese

Cab Franc

Merlot

Zinfandel

Malbec

Syrah

Chardonnay

Pinot Gris

Riesling

Sav Blanc

Rose`
 
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Johny99

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What Brix do you look for for the following?

Pinot Noir

Cab 24-28. Depends on how big I want it.

Sangiovese 20-24

Cab Franc 24-26

Merlot 22-26

Zinfandel

Malbec 22-26

Syrah 22-26

Chardonnay 22-24

Pinot Gris

Riesling 22-24

Sav Blanc 20-22

I look to balance acid and sugar not just Brix. I like the brix*pH^2 method. Whites >200, higher for heavy whites like Chardonnay or Pinot Blanc. Most reds I try to push to ~300 except Sangiovese which I like lighter and brighter.

Of course weather and flavor trump everything.
 

NorCal

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Pinot Noir. 24
Cab Sauv. 26
Sangiovese 25
Cab Franc 26
Merlot 25
Zinfandel. 26
Malbec 25
Syrah 26
Chardonnay 22
Pinot Gris 22
Riesling22
Sav Blanc 22
Rose`22
 

NCWC

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When I have used 25+ brix on some of the big reds they just seem a bit too Hot

I never heard of this formula brix*pH^2 method
could you explain it for me?
 

NCWC

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I have heard of 2 ways to compute ABV without the $2000 machine to do it
it is an estimate
Take Starting SG - Finish SG *131
(1.100 - 0.996)= 0.104 * 131 = 13.62 ABV
also
Brix *.55
23.75 *.55 = 13.06 ABV
 

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