joemansfield
Junior
- Joined
- Sep 2, 2013
- Messages
- 14
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Any advice would be greatly appreciated
Ok good I'm at 3.6. If my ph tester is right. Can I correct it after its done fermenting or am I stuck with what I have now that the yeast is in. Thanks for the advice. I know enough to be dangerous that's about it.
ShawnDTurner said:I make mine between 3.2 - 3.3 nice and crisp.....Cheers
So the lower the number the more bite? Is that the deal?
LoveTheWine said:yah as the PH goes down the acid generally goes up.
I just got 50 lb apples and my buddy has a bunch of pears... I think we are going to do a cider/perry cross and split it!
I like to add crab apples to my apple wine to bring the acid up. I also start out with unpasteurized apple cider. The is no comparison to just apple juice.
joemansfield said:Go to Godfrey run on ry 5. I think there cider is better
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