Making Mourvèdre—Day 4
Posted: Nov 11, 2008 3:47pm ET
Posted by Brian Loring November 2: We didn’t touch the fermenters on Saturday because we don’t take any Brix or pH readings until the must has been allowed to soak for two days. We know that the juice will always extract more sugar and acid from the skins than what we would see right out of the crusher, so there’s no need to fool ourselves by taking measurements early.
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