Muscato and Cabaret Sauvignon Update

As described below, I made the grape juice from the Muscato grapes, and fermented it for 7 days in open top primary fermentor before transferring to a demijohn. I got about 18 liters yield from the three cases of grapes. I did not adjust the sugar content.

I tracked the refractive index to monitor the fermentation:

27 Sept   23 (so called Brix units)
28 Sept   15
29 Sept    12
30 Sept     9
1  Oct       8

The book says that the refractive index should go negative before moving to a secondary fermentor, but I did not to that.

It has been a week since then, and the wine is slowly clarifying. The wine is not evolving carbon dioxide quickly though the trap though, so I am a little worried.


=======================================================================

The cabaret sauvignon fermentation started more slowly. I monitored the refractive index twice a day since I was worried about it.

27 Sept   pm      24.4 (so called Brix units)

28 Sept  am       24.1

               pm      22.8  

29 Sept  am       21.8

               pm      19.7

30 Sept  am       15.8

              pm       13 

1  Oct    am       11.6

              pm      10.3

2 Oct     am        9.7

Similarly I wish I could have let this go farther. I pressed the grapes, and got about 36 L from the four cases of grapes.