Recent content by NickyH

Thanks Julie, I will give it a go I'm sure I read somewhere that with dried fruit, one should think in terms of 25% To achieve 0.8% do you add acid or do you get this by fruit alone?

Hi Julie I'm basing my target of 0.5/0.6 from the Jack Keller website. I've read is website being quoted quite often, so I am assuming he is quiet well respected. He advises this range for none grape reds. Is he wrong? or is it down personal taste's? are there other sources to get this...

Thank you for helping. :h I thought the lower the PH number the higher the acid level? The recipe is rather basic 4.5l water 250g of dried Elderberries 1400g sugar No acids or tannin added Starting SG was 1.110 These readings were taken today which is day 4 of the primary...

Hi Just started my second Elderberry wine using dried berries and I am having the same problem I had with the first. I got high PH of 3.0 and 3.1 respectively whilst the TA for both is 0.54% which I am happy with for a none grape red wine. What to do?:ft If I had lowered the PH to...