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When Lowering Brix


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#1 smokinjoe359

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Posted 07 October 2010 - 06:22 PM

when using water to lower brix.how far will you go?how much is too much? whats your limit if using cv grapes?
Joe

#2 Calamity Cellars

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Posted 07 October 2010 - 08:30 PM

There is no 'limit' its a matter of your goals. Why do you want to add water? What is your starting brix? What is your target brix? Did you intentionally pick the fruit at the higher brix for stylistic reasons or did that just happen?

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#3 smokinjoe359

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Posted 07 October 2010 - 08:42 PM

had a zin that was 27 and took it down to 25 and basiclly wondered if i added too much water. grapes get trucked in and we dont get a choice. so i was just wondering what a reasonable limit is. 1 brix 2 or 3 brix?

joe
Joe

#4 Tomer1

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Posted 08 October 2010 - 03:30 AM

I would recommend you compensate for dilution by draining off some juice for rose.
My advice may or may not be backed by actually personal expirience and should be treated as such. :)

#5 Wade's Wines

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Posted 08 October 2010 - 07:34 AM

I would recommend you compensate for dilution by draining off some juice for rose.

Is the point of this approach to increase skin to juice ratio?
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#6 billy5077

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Posted 08 October 2010 - 08:40 AM

Make sure that you adjust your acid to compensate for the amelioration or watering down of your must. Figure out how much juice yield your going to have in liters by multiplying # of gallons by 3.785. The add 1 gram of tartaric per liter to raise your TA 1g/l or .10%. For example adding 225 grams of Tartaric acid to 225 liters of wine will raise a .50% TA to .60% TA.

had a zin that was 27 and took it down to 25 and basiclly wondered if i added too much water. grapes get trucked in and we dont get a choice. so i was just wondering what a reasonable limit is. 1 brix 2 or 3 brix?

joe



#7 Tomer1

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Posted 08 October 2010 - 08:47 AM

Yep.
Get it back to its original balance if not better.
My advice may or may not be backed by actually personal expirience and should be treated as such. :)

#8 fmestas

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Posted 08 October 2010 - 09:36 AM

Yep.
Get it back to its original balance if not better.



I think it depends on the variety and the state of the grapes when they were picked. I recently brought a cab down from 27 to 25 brix, but did not pull any juice back out because when the grapes were picked, they were pretty shriveled/dehydrated. With Cab's tiny berries, if I would have tried to maintain that skin/juice ratio I think the wine would have ended up really unbalanced/overextracted. With a big berried, thin skinned grape like Sangiovese I definitely would have pulled out the juice.

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#9 Tomer1

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Posted 08 October 2010 - 09:49 AM

What im suggesting is by no means a rule of thumb, you should always make edjucated decisions according to your fruit.
My advice may or may not be backed by actually personal expirience and should be treated as such. :)

#10 NorthernWiner

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Posted 08 October 2010 - 10:20 AM

when using water to lower brix.how far will you go?how much is too much? whats your limit if using cv grapes?

To answer your original question, here's my own rule of thumb: I would never add any more than 10% above your expected yield. For example, if your estimated yield is 10 gallons, don't add any more than a gallon of water. If that means that your Brix is still a little on the high side, then so be it.

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Wine a little... and you'll feel much better!


#11 Wade's Wines

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Posted 08 October 2010 - 10:38 AM

We saved several bottles of grape juice from our wine grape vines this year, just for a breakfast juice. Everyone whose tried it felt it could be diluted 10% without losing a thing, the flavors and sugar are so strong.
I think your 10% rule is a good one, Steve.
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#12 smokinjoe359

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Posted 08 October 2010 - 01:09 PM

To answer your original question, here's my own rule of thumb: I would never add any more than 10% above your expected yield. For example, if your estimated yield is 10 gallons, don't add any more than a gallon of water. If that means that your Brix is still a little on the high side, then so be it.

Steve
That is exactly what i was looking for.I added about 7% so i should be ok.I was always afraid to add water but i thought i would try it this year.

Thanks
Joe

#13 WineMan2008

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Posted 08 October 2010 - 08:32 PM

To answer your original question, here's my own rule of thumb: I would never add any more than 10% above your expected yield. For example, if your estimated yield is 10 gallons, don't add any more than a gallon of water. If that means that your Brix is still a little on the high side, then so be it.

Steve,

What's wrong with turning water into wine? roflmao.gif

#14 gregorio

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Posted 08 October 2010 - 09:15 PM

No one rule of thumb fits all grapes and all situations. We have successfully watered back 30% plus brix down to 24 with as much as a 50% water addition. Two Gold medals if I remember.
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#15 Tomer1

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Posted 09 October 2010 - 03:53 AM

No one rule of thumb fits all grapes and all situations. We have successfully watered back 30% plus brix down to 24 with as much as a 50% water addition. Two Gold medals if I remember.


You cant make such a statment without telling the whole story... :P
My advice may or may not be backed by actually personal expirience and should be treated as such. :)




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