insideKENT Magazine Issue 64 - July 2017 | Seite 113

You also need to monitor the sugar level
with a hydrometer as the ‘must’ should
be around 22° Brix for both reds and
whites. To bring the sugar concentration
up, make a sugar syrup, bring it to the
boil in a saucepan and immediately
remove it from the heat. Cool the solution
before adding in small amounts until the
desired degrees Brix is reached. To lower
the sugar level, simply dilute your must
with water.
The temperature of your must should
also be adjusted to provide the ideal
environment for yeast cells. Warming up
the must gently (simmer at maximum)
is an easy way to bring it to pitching
temperature without damaging the
quality of the wine. Fermentation can
sometimes reach into the 26.5°C to 32°C
range, though 21°C is standard for reds.
If your grapes are too cold, here’s a handy
temperature tip: for heating, heat up a
small portion of the must in the
microwave, mix it back into the
fermentation bucket and retest the
temperature; for cooling, add a reusable
ice pack and stir for a few minutes. Pitch
the yeast when the temperature reaches
21°C to 24°C for reds and 12.5°C to 18.5°C
for whites.
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