- Dec 11, 2007
- Reaction score
I am new to wine making and have my first batch of raspberry under way. Followed instructions in recipe(2 1/2 tbsp/ 5 gal.), tested for acid level, and it came up very low (3.6 using digital lab grade meter). Is this common for the fruit? Next time can I start with more acid blend, or should I start the same and adjust as necessary? Thanks to anyone who can help.