The rewards and frustrations of home winemaking

Daily archive: 13 09 2009

Starting Fermentation on Primitivo

Time to check out the primitivo must.  Brix are at about 26-26.5;  pH is up at 4, and TA is ~9.5-10 g/L.  Not perfect;  I decided to add a half gallon of water with 14 grams of dissolved tartaric acid to each can, and also added pectinase.  When I retested, the brix were at about […]