We picked the baco yesterday and crushed today, The readings we

Brix 19
TA 1.40%


"Joe" > wrote in message
.. .
> I may be getting some late harvest baco noir or cab franc. They are being
> picked late since the acid is high and the brix low. The flavour seems
o.k.
> It has been that kinda of a year in the NE.
>
> Does anyone have a recipe for late harvest wine they can share?
>
> Other suggestions for making the most of high acid low sugar grapes?
>
>