I have been cold soaking some Cab Sauv grapes for the last three days. Temps have been in the mid to high 40s.
The grapes have been dosed at 50ppm SO2 and lallyzime EX added for extraction.
I will be boosting the brix with Dextrose as well.
The question I have is since I am in So Cal...
Just hand picked some Cabernet Sauvignon grapes here in Southern California. When tedting samples at the vineyard we were getting brix readings of anywhere from 21 - 29 brix with a little coming in at 20.5 or higher. We brought 200lbs home to crush and while crushing we were getting brix...
