The rewards and frustrations of home winemaking


I checked the brix today – can A is at 11.7 brix, and can B is at 9 brix!  I gave can A 40 grams of fermax yeast nutrient, since it has a slight sulfur smell, and 20 grams to can be.  The temps were up to 88 degrees, too.  Looks like I’ll be pressing this wine next weekend!

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