Im sorry for the frequent questions here guys. I was asking earlyier about calcium carbonate addition. Well, now it seems like i completely screwed my batch of strawberry wine. Did a TA test on the the wine, its completey fermented with a SG of .996. I first calibrated the sc300 and began the TA test. I used a whole syringe (5mls) of Titrant (.133 N) and still didnt get a ph of 8.2 which is what is required. I ended at 6.90. Is this batch toast? Its too bad, i spend more than a few hours washing and destemming strawberries as well as steam juicing the strawberries...
Jeff
Jeff