Going to do the Welch’s bottled thing here shortly (white grape/blueberry/kiwi) and have a few questions.
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If the SG is low (<1.085) I adjust up with sugar, and if high (>1.100) I adjust down with water?
Do I need to know the starting TA? If so what is the target (.60%)? The adjustment is 1 tsp = .15% per gal?
Do I need to know the pH? What is the target (3.1-3.6)? What is the adjustment?
When do I test the free SO2? Just before bottling (and again after I adjust it?) or is the free SO2 in the must important because I am using Welch’s juice?
Are these three measurements inter-related, meaning if I adjust one, some of the other will change?
Are there other measurements I should know about?
Sorry, only done kit wines to this point and have assumed (yes, I know) that this was all accounted for in the kit.
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If the SG is low (<1.085) I adjust up with sugar, and if high (>1.100) I adjust down with water?
Do I need to know the starting TA? If so what is the target (.60%)? The adjustment is 1 tsp = .15% per gal?
Do I need to know the pH? What is the target (3.1-3.6)? What is the adjustment?
When do I test the free SO2? Just before bottling (and again after I adjust it?) or is the free SO2 in the must important because I am using Welch’s juice?
Are these three measurements inter-related, meaning if I adjust one, some of the other will change?
Are there other measurements I should know about?
Sorry, only done kit wines to this point and have assumed (yes, I know) that this was all accounted for in the kit.