Today, I also started my second batch of Merlot from the same Vintners Reserve collection. All things considered, I know all of this by heart now and it makes the process that much faster. My starting gravity on the Merlot must was 1.088 after adding 2 pounds of granular sugar to the mix. At 78
|
|
|
|
Today, I got allot of wine work done, starting with the degassing and racking of the Chardonnay & Chianti that passed through MLF (malolactic fermentation). I measured the Chardonnay first and it registered a specific gravity of 0.996, perfect. The Chianti came in at 0.992 SG. So, I was able to add the provided Potassium |
|
|
Log in |
|