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Stressbaby I am working on bringing the Ph down in the Tropical Daze. I have 10 packets of 71B. All purchased at the same time. Same exp. date-12/2020. Using 1/2cup of apple juice, 1/4t YN and 1/4t of sugar began a starter. sitting in a warm water bath in the kitchen sink. After 30 minutes there...

Scooter68 the Cran-Blackberry is a New Flavor. Cranberry Blackberry Juice Drink. No mention of grape or apple. Cranberry and Blackberry are the only fruits listed in ingredients.

Black & Blue Recipe 96 oz. VH Blackberry Base 32 oz Cran-Blackberry Ocean Spray juice 20- 11.5 oz Welch's Grape Conc 48 oz. Lemon Juice water to 7 gallons Note: I wanted to make a batch with no added sugar. SG-1.084 Ph-3.95 TA-11.5 Temp-72F Tannin-1t YE-2t YN-3t PE-3t Waited 12 hours, hydrated...

This might become my SourPatch Dragon Blood lol.

I am using NaOH 0.2 from my Vintners best acid testing kit purchased 3 weeks ago from Amazon. Today's Test sample taken from center of 7 gal. primary. Ph=3.64 TA=16.5 (16.5ml to reach 8.22 on Ph meter) (milwaukee mw102) Test was run 2x...same result each time. using distilled water to clean...

I have been making small incremental additions of tartaric acid. I have added 30 tsp. and reached a Ph of 3.60. I am going to pitch the yeast. I will keep the thread updated. Thanks for the great advice. This has been a valuable learning experience.

Rice_Guy thanks for responding. Yes,shelf life is a consideration. This is a 7 gal. batch. But, a bigger concern is that this is drinkable. I plan to ferment to dry, then backsweeten with a blackberry syrup to boost blackberry flavor and aroma.

Thanks Scooter68 for responding. I added 12 tsp. of tartaric acid 5 hours ago. New readings: Ph is 3.79 down from 3.95 (a reduction of 0.16/12=0.0133/tsp. At that rate I est. needing 26 tsp. to achieve a Ph of 3.6 The TA increased to 13.75 from 11.5 g/ml. At this point should I ignore the TA...

Thanks Johnd for responding. Perhaps I have the decimal point in the wrong place. I calibrated my Milwaukee MW102 Ph meter prior to taking measurement. I used the following formula. (75x11.5ml NaoH x 0.2)/15ml= 11.5g/l Do I move the decimal point 1 place to the left to get the percentage?

I am pre-ferment with a batch of blackberry and welch's grape concentrate. The S.G. is 1.084 (right on target) Ph is 3.95 TA is 1.15 (taken with a Ph meter using 0.2N ). The taste is great. Should I be concerned about the Ph? Should I add Tartaric acid to bring down the Ph to 3.5? How much...

That's the recipe I have been searching for!!! Thanks daveb50 for searching that out. I really appreciate you taking the time.

That"s the recipe I have been searching for!!! Thanks so much barryjo. I really appreciate you taking the time.

I was looking thru the DB thread last night. I came across an entry from "fabrictodyefor" who mentioned a blackberry and concord grape recipe but declined to post the recipe because of the pending DB variant contest. If I remember correctly in 2014. The promise was made to post after the contest...

Thanks Johnd. I did read that it is sodium bentonite in the reviews. And it will be removed upon racking. My concern is the sodium will be left behind in the wine. Albeit a minute amount. I will proceed using it in my Sweet Strawberry Tart.

Does anyone have experience using the 100% pure bentonite powder from The Dirty Gardener? I have a 2# bag I purchased off of amazon a couple years ago. I have not used it. I have a batch of Sweet Strawberry Tart DB I started yesterday. Reading the DB thread last night it is used by DD in the...

I have been searching for a blackberry and welch's concord grape concentrate DB recipe. (black and bruised). I have had no luck. Would someone point me in the right direction, please. I have 32# of frozen blackberries and 24 cans of concentrate. I have 3 10gal. and 1 20 gal. brute fermenters...

Thanks salcoco for your quick response. And I guess with the daily stirrings that would help balance the temp.

I am going to use a 10 gal. brute for a fermenter. I have an A419 Temp Controller, a fermenting belt and a thermowell. How do I go about suspending the thermowell in the center of the must? Has anyone done this before? Do I need 2 belts?

cool little trick. thanks Arne

Got it. Thanks TxBrew.