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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

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...

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...