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thanks After the 2.0 reading I added about a gallon of bottled spring water. Started at 5 gallons and stopped at the 6 mark.

I guess the strips aren't working out. I hope I haven't screwed up.

I want to pitch the yeast. SSG 1.090 PH 3.0 :)

Now it looks like it is 3.0, so what do you think?

I will start with 12 and see what happens in a few min's.

It's at 6 gallons, any suggestion on the amount of acid blend?

I added a little water. The starting PH was 2.0 now it is looking like 4.0, what do I do to lower it a bit? Might I add some acid blend?

My reading is about 4.0PH. is this okay?

I have the same problem Fluffy lees, what can we do about this?

I just opened a Forza kit and it has two packs of yeast. EC-1118 and RC212, what is up with this?

room temp will be 75

45 is the highest it will go and the swing is 43-48

My first batch of Muscadine worked good but I gently smashed the berries by hand with a glass and colander then added yeast nutrient, calcium carbonate and pectic enzyme 24hrs before pitching yeast.

The instructions say store below 60F but don't give a lower limit.

I have just bottled a 6gal batch of Merlot and would like to store it in a fridge. The temp is 45F. The wine can stay in the fridge as long as it needs to, so what do you pros think about this?

I'm ready to rack my first batch of muscadine. What style or flavor should I top it up with?

I used all the sugar in the house and got it to 1.078. Thanks for the help!:gn

I'm slowly adding sugar.

Well I messed up. The starting SG was 1.010

It's Muscadine must and I think it needs more sugar, and berries. Can I just smash and add some with sugar?