- Joined
- Jul 21, 2017
- Messages
- 120
- Reaction score
- 76
I have the opportunity to purchase small lots of wine grapes grown in WA. There are a lot of varieties so excited about that. I have two questions about making wine from grapes. (Okay way more than two, but two I would like help with immediately).
1. What is the difference between Brix and SG? I know that Brix measures the sugar content of the grapes. I also know that picking grapes at various Brix levels can lead to different results. However, I do not control when the grapes are picked. I get the Brix information but I have to go with when the third party picks the grapes. Given that, should I just worry about my starting SG for my own purposes and records?
2. I am thinking of making a blended wine. I am sure it matters completed when you blend the varietals (pre-fermentation, post fermentation, after aging, right before bottling, etc.). The question is whether there is a best practice or standard such as never blend before fermentation or something like that.
Any advice/information would be helpful. Thank you!
1. What is the difference between Brix and SG? I know that Brix measures the sugar content of the grapes. I also know that picking grapes at various Brix levels can lead to different results. However, I do not control when the grapes are picked. I get the Brix information but I have to go with when the third party picks the grapes. Given that, should I just worry about my starting SG for my own purposes and records?
2. I am thinking of making a blended wine. I am sure it matters completed when you blend the varietals (pre-fermentation, post fermentation, after aging, right before bottling, etc.). The question is whether there is a best practice or standard such as never blend before fermentation or something like that.
Any advice/information would be helpful. Thank you!