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when can i correct the ph? after it has dropped to point? stats are at Brix-7.5 SG-1.030. i was planning to use K2CO3, (i havent found KHCO3) after the primary finishes.

the PH meter is correct. i do calibrate it every time. here is when the acid changed Rehydrated yeast according to the package. Yeast type 71B-1122 Brix 23.6 SG 1.092 PH 3.1 73.5 F Added yeast nutrient 1tsp, placed on seedling heating mat. By morning bucket was fizzing. PH 2.7 80 F Brix 18.6 SG...

Here is the recipe • 1/2 gal Pomegranate Juice (No Preservatives) • 2 1/2 pounds Honey • Water to make 1 gal • 1 tsp Gypsum • 1 tsp Yeast Nutrient • 1 tsp Irish Moss • 2 bags Rooibos Tea • 1 bag Black Tea • 1/2 package Champagne Yeast here is the stats over the past 14 days or so PH 3.0 SG...

temps have ranged from 72-80F

started a few different wines with pomegranates has been going for 12 days and here are the lastest stats; PH-2.7 67.7 F Brix-7.5 SG-1.030 would like some tips on what you would do next. the PH has dropped from 3.0..this is my first time making wine!

ok im 12 days in the primary ferm. I have added too much honey. PH is now 2.8-2.9 SG-1.044 Brix-11 TA-0.86% I'm temped to fuss with the PH, but do i wait or can i try to fix it now? these number are down after i added 3/4gal of h2o. number are dropping but very slow.