Recent content by BrewToHeugh

This is great. Exactly what I was looking for. Thank you! Where did you find this info? I'd like to look into it some more. Also - I'm a bit concerned because I know the wine samples will taste harsh to me and nothing like i would imagine so should I measure the best tasting sample for its TA...

I'd imagine this is tricky since at this point oxygen is the wines worst friend. Any methods?

Of course. I have acid test kit and I'm getting a better PH reader. I just need to know if there's any special steps when adjusting post fermentation.

My friend accidentally bought test strips that range from 4.5-8 I believe. He tested it twice. I'm buying the Milwaukee PH tester. Should I adjust as usual after 2nd fermentation? Any special steps?

I can't find anything on my searches but I've seen some say that post fermentation TA/PH adjustments are doable. I missed my chance to adjust my levels after crushing so should I adjust after my secondary fermentation is complete? Post crush measurements: TA 30% PH 5.6 :slp

Well I after I crushed I had a TA of only 30% and PH 5.6 So I actually opened unwrapped the cheesecloth and it already started fermenting! OG Brix was 24 and it's now at 19! It's been inside for 2 days! I just pitched my yeast without adjusting TA or PH but from what I understand this can be...

Hi all - I'm new to this so bare with me. I've crushed my grapes and have had it outside in the cold for a week. Brought the barrel back inside today to get it back to room temp before pitching the yeast. My question is... If I adjust the PH and TA, can I pitch the yeast on the same day? What...

Thanks for the quick response. Does temperature affect TA and PH readings?

Hello everyone! I just joined but probably should've before i crushed! any who... I'm new to wine making but i've read a bit... here's what i got and my question. I destemmed and crushed 8 cases of zinfindal and 2 boxes of alicante yesterday... It's currently sitting outside in a 55 gal...