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I did’nt use that recipe this time

I haven’t added it yet, not sure if I should.

The recipy is simple, just boiled potatoes with addet sugar. I did not measure ph before fermentation. Will the sour taste reduce in ageing in bottles ?

This is what the supplier also calls it, Acidex, Neoanticid and Calciumcarbonat, E170.

My potatoe wine has finished brewing but it’s very sour. My best guess is that it’s below 2,5. I want to add doublesalt to lower the acitity. But I am havi trouble figuering out how many grams of double salt I need to add. i have 20 liters of wine.

Yes I have used plastic demijohns but these are heavy duty plastic kegs. But I’ll tjeck the plastic symbol.

I have four 50 liter plastic kegs, that I was thinking about using for wine making. Does the plastic give off any taste to the wine ?

SG is below 1.000 and it has been degassed. It is in bulk. I will try sorbate and sugar. How much sugar pr. liter ?

My potatoe wine is now finished but it is a too bitter/sour. What should I do ?

Aha, thank you [emoji106]

I have calsium, E170.

latest reading, a little bit bit bubbely, 1010 and I think fermentation has stopped again, air lock is inactive. Should i shake it to get the bubbles away ?

The wine is still fermenting, so I need to keep an eye on it and measure "SG" or is it called something else while it's fermenting ?

When measuring sg, I need to screw the lid/airlock off which exposes tge wine to air. Is it harmful to the wine ?

Well I didn't take a starting ph reading. I just bought ph strips because the fermentation stopped, but it has started againg. This is a dessert wine from potatoes.

What should the ph-value be in secondary fermentation ?

Reading 1016 after two days [emoji4]

Today, still 1022, hmmmm. Bought some champ yeast, should help.

Thank you [emoji4]

Can someone explain to me how I use the three temperature fields ?