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I have been reading allot on what the best levels to keep your PH at I'm making a Saskatoon wine from fresh fruit 3.55 it what i thought was the best but have been ready that to keep it at a lower point would make for a better color and a nicer flavor any thoughts ?? thanks for any input on your...

I have been using quaternary cleaner only for all my cleaning but for the bottles I'm planning on using the one step cleaning and maybe even sterilizing in the oven for a couple hrs the day before any thoughts anyone ? This is a fresh fruit wine (Saskatoon's)