Hi everyone,
I have been fermenting a fruit wine for a couple of months now as an assessment piece, however I have run into a conundrum with some testing results. I first started out with a must that I called a 'control' and then split that control into three separate fermenters. One fermenter was not altered, the other two were altered so that pH was increased and decreased. Overall, the average pH over the fermentation was:
I have been fermenting a fruit wine for a couple of months now as an assessment piece, however I have run into a conundrum with some testing results. I first started out with a must that I called a 'control' and then split that control into three separate fermenters. One fermenter was not altered, the other two were altered so that pH was increased and decreased. Overall, the average pH over the fermentation was:
- Control = 3.6
- Increased pH = 4.40
- Decreased pH = 3.10