Ok how would you handle this juice?

[hvac36]

Niagara
W

AVAILABLE
12.0Bx;1.29TA;3.00pH

What adjustments would you make?

 

[hvac36]

My thoughts.
Drop acid by .1 sugar to 1.085 ferment as normal.. No other adjustments needed.

 

[Julie]

Acid is pretty high, I would try to have TA right before bottling at .75%, add some calcium carbonate to reduce acid and yes sg should be around 1.085.

 

[Turock]

Yeah--3.0 PH is a little low. We like our Niagara to have a PH of 3.2, but no higher than that or you lose the nice fruity flavor and it'll be like dishwater. Use calcium carb to bring it up a tad or else it will require more sugar if you backsweeten to balance the acid.

 

[hvac36]

Using limestone to lower acid.

 

[ShawnDTurner]

Typically niagara should be harvested between 16 and 17 brix.

 

[hvac36]

Shawn agree but for what ever reason my juice supplier harvested early...