homesteader26
Senior Member
- Joined
- Sep 11, 2014
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Starting my first batch of Apple wine. 24 lbs apples cut and frozen then defrosted added 1 gallon cider 1 gallon water 2 campden tabs then waited pectin enzyme 24 hrs later (today) I adjusted SG up to 1.080 and checked PH it is 3.7. Is this ok or do I need to adjust? I'm ready to pitch yeast but not sure if I need to add something to adjust PH.
Any guidance here would be great! Thanks!!
Any guidance here would be great! Thanks!!