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I guess procedurally, OSG should be measured after the skin pack has been sitting in the must for a half-day or so. Presumably one keeps it covered to prevent wild yeasts from getting in, then measure and pitch. Or I guess you could pitch and that's not going to impact the measurement.Per sour grapes, I suppose the real starting grav was more like 1.090-ish, yielding an ABV just north of 13% as jgmann67 said. Great!
I guess procedurally, OSG should be measured after the skin pack has been sitting in the must for a half-day or so. Presumably one keeps it covered to prevent wild yeasts from getting in, then measure and pitch. Or I guess you could pitch and that's not going to impact the measurement.
Per sour grapes, I suppose the real starting grav was more like 1.090-ish, yielding an ABV just north of 13% as jgmann67 said. Great!
