The following wine website has a handy calculator for adjusting the brix of the must. Both adding sugar to increase the brix and adding water to dilute the brix.
If we targeted a brix of 27.5 (alcohol level of 15.6--within the 16% limit of pastur red and RC112), here is the amount of water we would have to add.
Cabernet:
256G total must volume
29 initial brix
27.5 target brix
15.72G of water needed to reduce brix to target level (5G needed if the target brix is 28.5% or 16.3% alcohol)
Merlot:
114G total must volume
30.5 initial brix
28.5 target brix
14G of water needed to reduce brix to target level (9G needed if the target brix is 28.5 or 16.3% alcohol)
No comments:
Post a Comment