croakersoaker
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any body can chime in if they want. i am about to make 6 gallons of blackberry wine from almost pure blackberry juice obtained by steam juicing.i know that its diluted slighty because of the steam but i dont think its diluted that much.any way if i remember right i tested the ph and it was about 3.0 so my question is can i raise the ph to 3.4 with calcium carbonate and roll with it or do i still need to check with the acid test kit? it seems to me the acid is going to be high enough with out acid blend. is that correct? i used about 75lbs of store bought frozen and fresh blackberries(about 225.00 worth to get 6 gallons of juice). I really love a good strong blackberry wine and im hoping to do it right. thanks in advance for any help