Boatboy24
No longer a newbie, but still clueless.
Did everyone have very high Brix grapes this year? What did you get and what was the initial Brix/SG?
2014 California Grapes
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I posted earlier thinking I must be doing something wrong. I had three varietals all of them in the 23 - 23.5 range. Measured twice with a hydrometer to be sure.
They started fermentation this week and are moving right along.
I didn't make any adjustments with the Brix coming in near perfect.
They started fermentation this week and are moving right along.
I didn't make any adjustments with the Brix coming in near perfect.
Boatboy24
No longer a newbie, but still clueless.
wbc:
Which varietals and from what region? I have Zin from Amador.
Which varietals and from what region? I have Zin from Amador.
Jim,
Remember California is in severe draught and water was tough to come by. Hot summer with no or very little water means high brix. Everything I got was from the Lodi AVA and came in at 27-28 Brix.
Remember California is in severe draught and water was tough to come by. Hot summer with no or very little water means high brix. Everything I got was from the Lodi AVA and came in at 27-28 Brix.
Wish I knew. They are from Colavita & Sons. Cabernet Sauvignon said Dana Smith Ranch, Merlot just said Colavita and Cab Franc was Laguna Creek Ranch.
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Boatboy24
No longer a newbie, but still clueless.
And its initial Brix/SG was.......??????
Just yankin' your chain, Jim.
It was 29+.
I added acidulated water to bring it down, but will still be pushing the limits of my BM4X4 yeast. It's humming along so far though.
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I have gotten fruit from the Lodi AVA every year since 2011. I have had to lower the Brix on every batch that comes in. After awhile you just get used to addling close to a gallon of acidulated water to each Brute. This year I brought everything down to ~24 Brix in previous years I only brought them down to ~25. Hoping to achieve something a little more restrained in ABV and bring out more aroma and bouquet instead of high octane fruit bomb bottles. Something different at least for this year.
Boatboy24
No longer a newbie, but still clueless.
That was my first thought, but I don't need 8-10 gallons of port. Who knows, if this yeast quits, I may be forced into it.
Thats the minimum you should make! LOL It goes fast once people get a taste of it and it last forever and actually gets better with each passing year. Win/Win!
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This year, I had very high Brix (most at or above 26%) and very low acid. I did nothing to dilute the juice. I simply added acid.
Boatboy24
No longer a newbie, but still clueless.
You're using RC212?
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Yes, RC-212 and it did a complete fermentation. O% residual.
I have found that rc-212 is a lot more resilient then they say.
I have found that rc-212 is a lot more resilient then they say.
If your planning on making a Port out of it why in the world would you bring the brix down? You would be shooting yourself in the foot if you did that.
terroirdejeroir
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My grapes all came from Lodi and this is what I got:
Cab Sauv 25
Merlot 25
Malbec 25.5
Cab Franc 22
Petit Verdot 25
Cab Sauv 25
Merlot 25
Malbec 25.5
Cab Franc 22
Petit Verdot 25
Those all look really good for Lodi. CF is a tad low but everything else looks great.
sdelli
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All my grapes came in last weekend from CA... This year the grapes were a lot of work! Most needing adjustments. And of course on a year I doubled my order so it made for even more work..... Cab came in low from Chalk Hill at 21 brix.... Added sugar to raise it. Zin came in high at 26 1/2 brix.... Added water and acid to lower it.... Pinot Noir second harvest came in real high at 28 brix! Added water and acid to lower it. PV came in ok at 24 brix... Merlot came in ok at 25 brix....
Sam
Sam
