Recent content by Matti

Yes, with a pH meter I probably wouldn't have made the mistake of adding too much acid in the first place. Never made a wine this dark before. I really didn't understand that a wine could color both the pH-strips and the TA test-solution like this. At least I managed to extract a lot of color...

Thank you for your suggestions. I only have pH strips and no meeter, and since this is dark red and colors the strips, I haven't been able to measure pH. Do you think cold stabilization would drop out any meaningful amount of tartaric acid? Maybe I should try that first. And if this isn't...

So, making my first elderberry wine, I think I added too much tartaric acid and am thinking about what to do now. This is the recipe: 7.7 kg elderberries (17 lbs) 12 liters water (3.2 gal) Sugar up to 24.4 Brix. Pectic enzyme Cold soaked at about 4 degrees Celsius (39 degrees Fahrenheit) for...