croakersoaker
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- Joined
- Jun 6, 2012
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yesterday i started making another batch of blackberry using walkers juice
(5 gallon pail) and i recently started a batch using pure juice. now this time i wanted to try a batch that was a little lighter so i diluted it to 7 gallons with water i then adjusted the specific gravity back up to 1.09 with sugar. i then check the acid it and it was right at 3.4 but my ph meter was acting crazy taking minutes to stabilize and not seeming to stay calibrated. so i got a little jar and put some of the juice in it so today i could take it today to the local hydroponic store and have it tested on another meter. But yesterday not wanting my must to get infected or anything i went ahead and pitched the yeast (lalvin 71b). today i took the jar to get tested and to make a long story short it is 3.2. can i still adjust it to 3.4 with calcium carbonate now or is it to late. im not home so im not sure if it has started fermenting yet but will find out in a couple hours when i get home. also i picked up a new ph meter
(5 gallon pail) and i recently started a batch using pure juice. now this time i wanted to try a batch that was a little lighter so i diluted it to 7 gallons with water i then adjusted the specific gravity back up to 1.09 with sugar. i then check the acid it and it was right at 3.4 but my ph meter was acting crazy taking minutes to stabilize and not seeming to stay calibrated. so i got a little jar and put some of the juice in it so today i could take it today to the local hydroponic store and have it tested on another meter. But yesterday not wanting my must to get infected or anything i went ahead and pitched the yeast (lalvin 71b). today i took the jar to get tested and to make a long story short it is 3.2. can i still adjust it to 3.4 with calcium carbonate now or is it to late. im not home so im not sure if it has started fermenting yet but will find out in a couple hours when i get home. also i picked up a new ph meter