All, I have a State Lane Cabernet from Brehm that was 27 brix prior to
fermentation. I had fermentation cranking for a week, the cap fell and
i had 0 brix. I tested it with a vinometer and it is only regerstering
13%. Is this possible ? I thought it would be more like 14.5% ? Could
the fermentation be stcuk ? what is the best way to test ? Clinitest ?
Thanks,
Rob