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...
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...
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...
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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...
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?