Sunday, December 9, 2012

2012 Riesling Brix Fermentation Curves

The yeast continues to consume the remaining sugars.  I put together a chart of the sugar content in degrees Brix for comparison to the pre-commercial productions using the WinePod.  The sugar drop matches very well to those curves from 2008-2011, which I have published on this blog.

The above data give me some confidence that I will be able to maintain the same high quality I acheived with the short runs.

The four FlexTank production tanks after the first racking.