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Vineyard

Junior
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I pressed the Guiesenheim grapes today and transferred into Carboy
Specific gravity is 1.001
 

dralarms

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Sounds like you need to add a bit of sugar to get the sg up. At 1.001 it won't make enough alcohol to keep the nasties out.
 

sour_grapes

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His other grapes were at ~23 brix, so I suspect there was a typo on the SG. Was it 1.100, perhaps?
 

Vineyard

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Lol my bad
No idea how I managed to read it so wrong
I checked it again
It’s 1.100 nice yeast smell and quite the tingle in my nose when I sniffed it
Alot of sediment on bottom
It’s the pulp from the grapes
I pressed it thru a cheese cloth
Looks like bottom 4 inches
 
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dralarms

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Lol my bad
No idea how I managed to read it so wrong
I checked it again
It’s 1.100 nice yeast smell and quite the tingle in my nose when I sniffed it
Alot of sediment on bottom
It’s the pulp from the grapes
I pressed it thru a cheese cloth
Looks like bottom 4 inches

Ok, sounds like it's working.
 

Johnd

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Alot of sediment on bottom
It’s the pulp from the grapes
I pressed it thru a cheese cloth
Looks like bottom 4 inches
Typically, with white grape wine making, the grapes would be pressed, and the vast majority of sediment allowed to settle out, then racked and fermented. If you skipped the settling, that’s probably responsible for the excessive lees. You’ll want to get off of them quickly.
 

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