Tnuscan
Tnuscan=Tennesseean
- Joined
- Mar 25, 2012
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Lets say you've tested the must of your grapes, the pH is 3.2 , Brix is 19.
I want to raise the Brix to 22 so I add the sugar needed in a small amount of the must to desolve the sugar, then pour it back in.
Will this make the must more acidic since it will be going through fermentation?
Or in other words, would I need to adjust the acidity with calciuim carbonate for it to stay @ 3.2 pH ?
Thanks!!!
I want to raise the Brix to 22 so I add the sugar needed in a small amount of the must to desolve the sugar, then pour it back in.
Will this make the must more acidic since it will be going through fermentation?
Or in other words, would I need to adjust the acidity with calciuim carbonate for it to stay @ 3.2 pH ?
Thanks!!!
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