Home |
Search |
Today's Posts |
![]() |
|
Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
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 |
|
|||
|
|||
![]() "Robert Reilly" > wrote in message om... > 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. A red wine with that much alcohol should read minus 1.5 Brix or less when dry. I tested it with a vinometer and it is only regerstering > 13%. Is this possible ? I thought it would be more like 14.5% ? Vinometers are not accurate. I calculate about 14.8 percent alcohol. > Could > the fermentation be stcuk ? Yes, it could be, but probably not. What is the best way to test ? Clinitest ? Clinitest is simple and cheap. lum |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Stuck Fermentation | Winemaking | |||
is my fermentation stuck? | Winemaking | |||
stuck fermentation? | Winemaking | |||
stuck/slow fermentation | Winemaking | |||
Newbie Stuck Fermentation | Winemaking |