Can someone lead me to a reliable www page that can talk me through the reason for watching the acid level in wines and its significants. I don't mean to seem </font>ignorant on the subject... it happens that I am</font> on this one
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I know that acid exists in all fruits and veggies, but I want to understand it completely before I take on scratch wines this summer. So far I have kits which are already balanced, (or so I'm told), so i haven't concerned myself over it yet. But this summer when local fruits get easy to aquire I want to no what to have on hand and what to do about the results I get. I'm looking for info that tells me what readings to have before I start fermentation and after and anywhere else I need to watch the acid levels.
Guadet.... I understand from some of the other posts that you make all of your wines from scratch, my apologizes if this is incorrect, can you help me on this one?
I know that acid exists in all fruits and veggies, but I want to understand it completely before I take on scratch wines this summer. So far I have kits which are already balanced, (or so I'm told), so i haven't concerned myself over it yet. But this summer when local fruits get easy to aquire I want to no what to have on hand and what to do about the results I get. I'm looking for info that tells me what readings to have before I start fermentation and after and anywhere else I need to watch the acid levels.
Guadet.... I understand from some of the other posts that you make all of your wines from scratch, my apologizes if this is incorrect, can you help me on this one?