Search results

What effect will lowering TA with potassium carbonate have on the Ph? And the bigger question, why did my TA go from 6.3 g/L pre-fermentaion to 9 g/L post-fermentaion? Went through ML fermentation and now the TA is at 8.7 g/L Ph is 3.43 My thought process now is to do bench trials with...

I recently made wine from frozen must from Peter Brehm, two pails which makes about 5 gal after the first racking. Before pitching the yeast I let the must warm up to room temperature, measured acid: 4.65 g/l, ph: 3.46 and brix:24.6. I decided to bring the acid up to 6 g/l by adding 266g of...