Experiment 2 - Day 3-4
After 2 days of maceration I will filter the must to get clean juice without skins. I will measure the final amount of juice and add cane sugar.
Cuvé: 1200 ml of juice, 45g sugar added
White: 1500 ml of juice, 45g sugar added
Red: 2000 ml of juice, 50g of sugar
Day 4:
Cuvé dropped sugars to 5.6 % but still no alcohol measured
White ferments slower - sugars 11.3 %
Red is the fastest - sugars dropped to 4 % and alcohol raised to 5%
Fermentation monitoring: https://docs.google.com/spreadsheets/d/1LBJonjyITR_enxQOd_Iu5LBfJS2N7lyGn1OHHUYXpVU/edit?usp=sharing
Cuvé: 1200 ml of juice, 45g sugar added
White: 1500 ml of juice, 45g sugar added
Red: 2000 ml of juice, 50g of sugar
Day 4:
Cuvé dropped sugars to 5.6 % but still no alcohol measured
White ferments slower - sugars 11.3 %
Red is the fastest - sugars dropped to 4 % and alcohol raised to 5%
Fermentation monitoring: https://docs.google.com/spreadsheets/d/1LBJonjyITR_enxQOd_Iu5LBfJS2N7lyGn1OHHUYXpVU/edit?usp=sharing
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