Tasting the must along the way

Discussion on the ingredients for making wine.

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Barrel (1000 posts)
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Tasting the must along the way

Post by Russell » Tue Oct 21, 2008 5:35 pm

Hello all. I believe this is a second time posting here for myself. I have three different ferments going for some musts at 11, 10 and about 4 gallons. This is my first time attempting wine making. Is it atypical, for the wine to taste much dryer and increase in acidity as the brix level drops? Currently I'm at day 9 since pitching the yeast for the two big ones and the brix readings are 9 and 10. Also, I've fabricated a redwood lid that I'll use in doing a homemade press and if this is successful, I report back on it. Cheers, Russell
"It's better to die for something than to live for nothing."

Pint Glass (25 posts)
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Joined: Sat Sep 15, 2007 8:32 pm
Location: Philadelphia
Re: Tasting the must along the way

Post by Jrock » Sat Nov 08, 2008 9:20 pm


By now you are finished with your ferementation. How did things work out? I just read your poast and you mentioned that you were only at 9 and 10 brix after 9 days, seems like a very slow fermentation. What was the starting brix?

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