This is my first post on this group - have only recently found the
group, but very glad I have!
As elderflower season is approaching us in the UK, I am assessing
records from last year's elderflower champagne batch and trying to
learn a bit more about the science behind wine making to improve our
drinks. I am particularly curious about pre-fermentation pH. We rely
only on wild yeasts for our elderflower champagne and have been
wondering wether there is a 'safe' pH zone for desirable yeasts?
In cider making (which I am *slightly* more versed on when it comes to
microbiology) I believe a safe pH zone is 2.8 - 3.2. Is this the same
for floral wines, or indeed any alcoholic drinks?
Although we have a recipe we are happy with, this year we were
thinking about adjusting the pH to an ideal level by adding lemon
juice until we reach this point - only problem being we're not sure
what this level is! We are hoping this will minimise any possibility
of spoilage and maximise shelf life of the final product.
If anyone has any ideas about this (or anything else you think is
relevant that I've not mentioned), any help would be much appreciated!
Thanks and all the best,