Friday, October 15, 2010

Brix now .5

We're almost there.  Once the Brix reaches 0, we normally want to press.  Another sign that it is time to press is that the skins and pulp will sink to the bottom and you will have more liquid at the top.  So tomorrow morning we will get the press out!

No comments:

Post a Comment

About This Blog

Come follow our home winemaking journey starting with fresh grapes from California in fall 2010.
Powered by Blogger.
Heinsohn's Country Store
Heinsohn's Country Store
- Find all the products to make country living a lot easier and a WHOLE LOT more fun!
Food and Wine Blogs
OnToplist is optimized by SEO
Add blog to our blog directory.

  © Blogger template Foam by 2009

Back to TOP