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I just pressed my chilean cab sav grapes (one lug in a 6 gallon juice pail) after the primary fermentation seemed stalled at -1 brix. pH is 3.35 and TA is 8.25 and the taste reflects those values. The first sip is very acidic, but with the second sip you can taste the fruit and the smell is...

Did you leave the brix or add sugar? I thought that 21 was low for a cab. I got a cab sav chilean juice pail and 1 box of grapes on Friday, similar brix but a high initial pH and low TA, so I guess that was the juice. Fermenting away at this point...

Chilean

I picked up my cab juice pail and 1 lug of cab sav grapes today from GP. My pH was high and my TA was low (3.92 pH, 3 TA). I’d like to hear how you make out with your grapes. The grapes were nice - sweet, uniform size and ripeness. I’m adding Tartaric acid today, I hope that fixes both...

The Wine for Dummies book recommends getting an electric blanket to keep reds warm enough during fermentation. I’m going to look for a used one, does anyone even use electric blankets anymore?

Thanks Chuck, thats a good idea.

I am new to wine making and also just ordered a pail of chilean cabernet. My supplier also gets chilean grapes, so I ordered 18lbs of those as well. I was going to ferment in the pail, but with the lug of crushed grapes, I wont have room now. Will a 10 gallon ferment bucket be my next best...