Search results

Thanks to all. Since I'm steady at 0.5Brix I'm going to press and trasfer to carboys for both the PN and the CS and then try to restart the primary fermentation to get a lower Brix. I'm still a bit confused about the Brix reading for a totally dry (no sugar) wine. It was my understanding from...

I have another minor question on the forum format. Why do I see two duplicate profile pictures against my name beside my thread?

Thanks for the feedback. Yes I'm using a precision -5 to +5 hydrometer at this point. My confusion stems from my understanding of the distortion of the hydrometer reading caused by the alcohol i.e. a reading of +0.5Brix really means the sugar is about 2Brix when you allow for the alcohol's...

I have ten gallons of pinot noir and ten gallons of cabernet sauvignon in primary fermenters for 11 days now since inoculation with hydrated yeast with GoFerm. The Brix seems to have stalled at +0.6 on the -5 to +5 precision hydrometer. It has been 0.5Brix for the last two days. Should I wait...