Reply to "Sonoma wines vs. Napa wines."

wecMember

quote:
Originally posted by Dave Tong BBP:
quote:
Originally posted by mike p:
or simply just.......water added.

I've never heard of the finished product being diluted. They sometimes add water early on if there's a risk of a stuck fermentation.

I don't fully understand the fermentation process but I believe water is added pre-fermentation (not post). They do this because Brix are too high (too much potential alcohol) which leads to stuck fermentation (the alcohol kills off the yeast). So in a way, potential for stuck fermentation and high alcohol is almost the same thing, in this respect. I think Dave's reference to the spinning cone is at the 14-16 range and water adding is done at 16+ ranges. Reducing ABV by 1-2% starting at 18 potential isn't going to fix the stuck fermentation which is why water is sometimes necessary.

9/20/074:25 PM

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