19 to 22 Brix for blush and light white wines. 22 to 24 Brix for Chardonnay and Sauvignon Blanc. 23 to 25 Brix for most red wines. Boxes of picked grapes should not be left in the hot sun. Grapes should be moved to the winemaking area quickly.
Winemakers prefer fruit picked early in the morning when the grapes are cold.
Crusher For most home winemakers, a hand crank crusher is the most practical method of crushing fruit. Both single and double roller crushers work well. Good machines can be cranked easily, but poorly designed and poorly constructed machines are often difficult to turn. Stems can be removed from red fermentations by hand using the following technique. The crushed fruit will drop through the crate.