What to do about brix?

[George1]

First time making port. These are the directions we were given by a winemaker friend. Last Saturday we crushed and Started at 22 1/2 brix. Brought up to 30 brix by adding sugar. Was told to wait a few days until it came down to 13 brix and than stop the fermentation by adding alcoho. It has been a week and we are at 15 brix. Still capping. How long can we expect for it to take to get from 15 to 13 brix?

 

[Johnd]

First time making port. These are the directions we were given by a winemaker friend. Last Saturday we crushed and Started at 22 1/2 brix. Brought up to 30 brix by adding sugar. Was told to wait a few days until it came down to 13 brix and than stop the fermentation by adding alcoho. It has been a week and we are at 15 brix. Still capping. How long can we expect for it to take to get from 15 to 13 brix?

It all depends upon your variables, yeast, temps, pH, nutrients, etc. Were I you, I'd be at the ready, it can go very quickly, just check every few hours. You should have already completed your computations, know how much to add to achieve your ABV, and have that alcohol ready to pour. Good luck!!

 

[George1]

Thank you! We just put 15 gallons into carboys - looks & taste great!
G