HI.
Apologies if this is a dumb question, but I'm just trying to get my head around the concept...
When trying to make these adjustments before fermentation, how do you calculate the additions needed if there's a bunch of fruit solids taking up volume in the fermenter? So I don't actually know the volume of ONLY the juice yet, since I want to "pulp ferment."
I can get juice enough to test.... but to calculate adjustments...
Is there a way I'm missing? Or just make small adjustments and keep testing?
Thanks all!
Apologies if this is a dumb question, but I'm just trying to get my head around the concept...
When trying to make these adjustments before fermentation, how do you calculate the additions needed if there's a bunch of fruit solids taking up volume in the fermenter? So I don't actually know the volume of ONLY the juice yet, since I want to "pulp ferment."
I can get juice enough to test.... but to calculate adjustments...
Is there a way I'm missing? Or just make small adjustments and keep testing?
Thanks all!