1st batch ever.
With 2 Kqt trees in yard, one sweet the other sweet and sour, I decided to go ahead using 15 lb of the sweet on my 1st attempt at wine making.
Added to the above is 11 lb sugar plus various additives > KMeta, Peptic enzyme yeast nutrient and yeast.
SG is 1100 but ph (litmus paper test) was about 4.4, and after adding 56 g of acid blend ph is around 4.0.
I am reading that acid blend can have 40-50% citric content, so should I move in a different direction to achieve the 3.4-3.8 that seems desireable ? or just add more of the same?
All comments appreciated.
Thanks
Ron
With 2 Kqt trees in yard, one sweet the other sweet and sour, I decided to go ahead using 15 lb of the sweet on my 1st attempt at wine making.
Added to the above is 11 lb sugar plus various additives > KMeta, Peptic enzyme yeast nutrient and yeast.
SG is 1100 but ph (litmus paper test) was about 4.4, and after adding 56 g of acid blend ph is around 4.0.
I am reading that acid blend can have 40-50% citric content, so should I move in a different direction to achieve the 3.4-3.8 that seems desireable ? or just add more of the same?
All comments appreciated.
Thanks
Ron