Making Mourvèdre—Day 7

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Brian Loring is getting closer to his desired sugar and acid levels.

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Posted: Nov 18, 2008 9:30pm ET

By Brian Loring

Posted by Brian Loring November 5: The must has now been cold soaking for five days, and we've been regularly taking Brix and pH readings and making water and/or acid additions as necessary to the fermenters.

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2008 harvest winemakers' blog

Making Mourvèdre—Day 7

Posted: Nov 18, 2008 9:30pm ET

By Brian Loring

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