My friend recently bought a Lodi Gold juice bucket and the LHBS person stated they come pre-balanced but no yeast added.
PH was high in the ~3.9x
Muscat Canelli juice bucket from Lodi Gold.
Juice was fermented as is.
After fermentation the PH is in the ~4.0x range or so.
Would you use tartaric acid to lower the PH a bit or acid blend?
How much?
I hope this adjustment AFTER fermentation will not throw off the balance completely...
PH was high in the ~3.9x
Muscat Canelli juice bucket from Lodi Gold.
Juice was fermented as is.
After fermentation the PH is in the ~4.0x range or so.
Would you use tartaric acid to lower the PH a bit or acid blend?
How much?
I hope this adjustment AFTER fermentation will not throw off the balance completely...