[siphoning wine into hydrometer - left to right, Paolo and Michael] We tested the specific gravity of the wine this week. We just used the hydrometer. As long as the specific gravity shows that most of the sugar's burned off, then we're doing well.
It is always a bit of a nervy moment because we do not calculate adjustments to add yeast or sugar to ensure a result - we want the wine to do it itself and show us what it is / what it wants to be. This way we produce a wine full of its own character, rather than of our own subjective ideas of what it should be like.
The alcohol content is simply a matter of deducting this reading with that taken at the stomp and dividing by 7.36, or 7.39, can't remember. We had very good readings at the stomp and we're showing below 1 now, so that's good - dry wines here, but not acidic as there will be some residual sugar.
I'm concerned that we'll have too high alcohol - over 12% on some. We prefer a normal level of alcohol so you can actually drink it without it being a chore - so 12% would be good.
[ measuring specific gravity]
We may got to Vin Italy in Verona too to check out winery equipment and wines.
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