2017 Riesling Begins Journey

I started primary fermentation of the 2017 Riesling on October 27.  That's about a week behind schedule.  The source grapes had a starting sugar of 20.3 degrees Brix, which I adjusted with dextrose to 23.5 degrees Brix.  The juice was just under 60 degrees F when I pitched the yeast.  Here's to a good year!



     

Comments

AppleHelperzMom said…
I'd love to hear when it becomes available. Thanks, and good luck!
November 10, 2017 at 11:50 AM
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