The first reading on the hydrometer was 22 brix. For you nerds thats a measurment of sugar by percent, 22 brix has the potential to make a 12.5-13% Alc by volume in wine. My second measurement, today was 10 brix so a little over have the sugar has been made into alcohol. This is good news the yeast is doing its job, and it should be done fermenting by the next time I rack. Then it just needs some time to clear and age.
I have uploaded the label. What do you think about the label and name of the new wine.
-Cheers and Bottoms up
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