Sunday, October 11, 2009

Young Oak Vineyards: Volume 42: Pressing Matters !!

Oh my, oh my!

My "Brix" (sugar content), which measured 25.5 degrees at the start of fermentation, is now measuring 9 degrees, but it needs to drop to 0 degrees to start the next step of fermentation, "Pressing" ! And my total acid level, which was low at 2.5 grams per Liter at the beginning of fermentation, has now risen to 8.25 g/L, a little higher than desired (6.0 - 8.0 g/L)!

Arrrrgh !!!! What to do, what to do!!!!!!
John

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