What R you doing today?

Wine Making Talk

Help Support Wine Making Talk:

Johnd

Sanitized Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,216
Reaction score
5,937
Location
South Louisiana
What is 'the brix'?
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. ... The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, maple syrup and honey industries.

Short story, it’s the measure of how much sugar is in fruit juice or must. If you know how much sugar you start with, and how much sugar is left after fermentation, you know how much has been converted to alcohol, you can determine the alcohol content of your wine.

As fruit ripens, the BRIX increases and acidity decreases.
 
Joined
Aug 22, 2019
Messages
13
Reaction score
7
Ah gotcha. I had no idea it was actually called that. I mean I get the whole specific gravity thing and the hydrometer (although I basically never use it).
 

Boatboy24

No longer a newbie, but still clueless.
Joined
Mar 18, 2012
Messages
13,230
Reaction score
8,932
Location
DC Suburbs
Dad will be here in a few. We'll bottle the last of the 2017's (Merlot and Cab Franc). Then Mom will join us a little bit later for dinner.
 

Boatboy24

No longer a newbie, but still clueless.
Joined
Mar 18, 2012
Messages
13,230
Reaction score
8,932
Location
DC Suburbs
Spent a couple good hours with @mainshipfred this evening pressing the Petit Manseng. Excited to be working on my 2nd Virginia white wine. We got Viognier on Tuesday which had already been crushed, soaked and pressed. The PM was harvested early this morning. The winemaker crushed, sulfite and added enzymes for us. Fred picked up this afternoon, so we just had to press. Good numbers, and looking forward to see how it turns out. Especially looking forward to how our different approaches compare.
 

cmason1957

CRS Sufferer
WMT Supporter
Joined
Aug 5, 2011
Messages
3,676
Reaction score
2,722
Location
O'Fallon, MO - Just NorthWest of St. Louis, MO
Yesterday and today, bottled 5 cases of 2017 Norton, 5 cases of RJS Amarone started Jun 2018, 2.5 cases of a Cabernet / Merlot juice bucket from Spring 2018, and 2.5 cases of Pinot Noir from the same time. Now my bulk aging area looks bare. Not to worry, 600 lbs grapes coming in next week and 4 juice buckets end of the month. IMG_20190915_124623.jpegIMG_20190915_124629.jpeg
 

crushday

Grape juice artisan
WMT Supporter
Joined
Jul 1, 2018
Messages
649
Reaction score
598
Location
Pacific NW
Me and Mrs. Burgin are in Romania building three houses with Habitat for Humanity. Before construction begins today, we spent the day yesterday investigating several wineries in Bucharest. Wine in Romania is quite good. On our way home, we will eventually make our way to Florence, Italy and plan on touring many of the wineries in Florence.



E071039F-192B-46FA-A782-AEA23E64B077.jpeg B94798A1-40EF-4E0F-A968-2C9436AE385A.jpeg
7B330A9A-4FA3-41ED-9549-0082499C1C81.jpeg6CCA0D2D-3692-418B-B041-ECD9230350E4.jpeg20272784-005B-4D5E-85DF-3336A282C3D6.jpegD1116D39-AD5E-4E5C-9C13-9C4FF191C788.jpeg2359E81E-BD75-42F8-9A20-EE493AA3A407.jpeg8ADE9A8F-6FE4-46E0-A096-128D534D09DA.jpegA2D0A391-5EFC-499A-BDF7-886D239B8676.jpeg9121E167-0EC9-4926-A605-099E9E55D92F.jpeg
 

pstracy64

Junior
Joined
Sep 1, 2012
Messages
2
Reaction score
0
Finished bottling my first mead, aged for a year with vanilla beans, .5 cup of sugar per gallon used to back sweeten. Very nice
 

Boatboy24

No longer a newbie, but still clueless.
Joined
Mar 18, 2012
Messages
13,230
Reaction score
8,932
Location
DC Suburbs
Final organization and clean up in the winery in prep for next weekend's grape delivery. Gonna take a final inventory of yeasts, chems and additives to see if I need to make any last minute orders. Baseball game at 3pm.
 

GreenEnvy22

Senior Member
Joined
Sep 12, 2015
Messages
475
Reaction score
635
Location
Niagara Region, Canada
Did another 300+ lbs yesterday, this was dornfelder grapes. Got 80 L.
Fermenting 60, keeping 20 frozen for back sweetening. I make this for one aunt who loves low alcohol, sweet dornfelder. She supplies the grapes from their farm. I leave the crushed grapes on skins just for 6 hours, then press. Has a nice lighter red colour.
so have 150 L of different wine in primary right now. Need to bottle about 100L in the next day or to, to make carboy space for this incoming stuff.20190920_204939.jpg 20190920_091019.jpg
 

Chuck E

Supporting Members
WMT Supporter
Joined
Dec 8, 2018
Messages
362
Reaction score
249
Location
Chicago burbs
De-stemmed & crushed 110 lbs. of old vine zinfandel last night. The de-stemming part is laborious, OMG!
 

GreenEnvy22

Senior Member
Joined
Sep 12, 2015
Messages
475
Reaction score
635
Location
Niagara Region, Canada
De-stemmed & crushed 110 lbs. of old vine zinfandel last night. The de-stemming part is laborious, OMG!
What do you use for destemming? I zip tie two wire shelves, offset from eachother a bit, above my crusher. I put several clusters on and just rub them back and forth until all the grapes have fallen off. 350 lbs took me about 1 hour this way. You get a few small bits of stem on this way, but I'm sure 95% plus are removed.
You can see it this this photo.
 

Attachments

Chuck E

Supporting Members
WMT Supporter
Joined
Dec 8, 2018
Messages
362
Reaction score
249
Location
Chicago burbs
What do you use for destemming? I zip tie two wire shelves, offset from eachother a bit, above my crusher. I put several clusters on and just rub them back and forth until all the grapes have fallen off. 350 lbs took me about 1 hour this way. You get a few small bits of stem on this way, but I'm sure 95% plus are removed.
You can see it this this photo.
I was doing by hand. I like your invention. I will try this for the chardonnay.
 
2
Top