Recent content by rodfrey

Hi Fred - I think the advice I've been given is the pH readings are a problem with a bunch of CO2 hanging around, rather than hydrometer readings. I use a pH meter for that.

Quick update - I'm certainly glad I took people's advice to sit tight, and I'm pretty sure that stickman was correct about the tartrates. After a couple days of pretty vigorous fermentation, pH has dropped to the 3.1-3.2 range (which I'm now worried is too low!) (Not really, I'm taking the...

Thanks for all the advice! It's comforting to know that the pH isn't out of whack. I measured again today, juice was at about 18C and I got similar numbers, thanks for the pointer on tartrates dropping out at cold temps. Sounds like my best course of action is to: 1) measure the T.A. - don't...

Thanks Fred. (Not that it matters, but the acid levels were from Rick Haibach who does a youtube channel I've been watching, not Amazon.) It's good if the levels aren't at a dangerous level (because of protection etc), but still a matter of taste.

Hi! I've done a few kits here and there, following the instructions pretty religiously. This year though, I bought four pails of fresh juice from Mosti Mondiale. I bought an Amorosso, a Nebbiolo, a Barbera, and a Sauv Blanc. The juice was almost-frozen (about -2C, not icy apparently because of...