Crushed my first case of Cabernet grapes
Total must vol 3.5 gal
SG @ 65F = 1.13
pH= 4.4 (test strip)
TA = 0.35%
Added 4 Camden tablets
After 24 hrs added 7 tsp of tartaric acid and pitched yeast
What should I expect and any suggestions on developing a good wine with a high pH start. Thank you.
