Thursday, September 29, 2011
Brix, yeast, action
Laura and I destemmed until we couldn't take it anymore and then measured the specific gravity of the must: 1.010, which predicts an alcohol content of about 13.5. Nice neighborhood to be in--we have bottles from Sicilia, the Rhone and Argentina that are all 13.5. We stirred in the yeast liquid and noticed there was already a little fizz to the must. I'm guessing this wine will be quick out of the gate.
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2 comments:
Bees in the pants? You set the bar high this year.
The specific gravity was 1.103 is what I meant to say.
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