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I just thought of another option. What if I put the bucket in the freezer, and skimmed off some ice, to concentrate it?

First time winemaker here with an unknown variety of red wine grapes from my backyard. I measured the brix of my grapes at 22 using a refractometer, and the birds were starting to eat them, so I harvested them. Unfortunately, after I crushed them, the 4 gallon must had a brix of 17. I must have...