hector
Senior Member
- Joined
- Aug 9, 2009
- Messages
- 211
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Hi there !
I have a red Must which has a low pH ( 3.1 ) .
As I have experience with such acidic Musts , I'd like to know if I can adjust the pH upward after adding SO2 and Pectinase .
Each time I adjust the S.G. and the pH then I add SO2 and after 12 Hours I add Pectinase , but then as I measure the pH 12 Hours later , it has dropped again to 3.1-3.2 because of the functioning of the Enzyme which derives more acids from the skins and then I should adjust the pH once more before pitching the yeast .
So , I'd like to know if it's possible to add 50 ppm of SO2 to the Must regardless of its pH and 24 Hours later ( after that the Enzyme has done its job ) , I would adjust the pH upward to 3.5 and pitch the yeast .
Would it be O.K. ?!
Hector
I have a red Must which has a low pH ( 3.1 ) .
As I have experience with such acidic Musts , I'd like to know if I can adjust the pH upward after adding SO2 and Pectinase .
Each time I adjust the S.G. and the pH then I add SO2 and after 12 Hours I add Pectinase , but then as I measure the pH 12 Hours later , it has dropped again to 3.1-3.2 because of the functioning of the Enzyme which derives more acids from the skins and then I should adjust the pH once more before pitching the yeast .
So , I'd like to know if it's possible to add 50 ppm of SO2 to the Must regardless of its pH and 24 Hours later ( after that the Enzyme has done its job ) , I would adjust the pH upward to 3.5 and pitch the yeast .
Would it be O.K. ?!
Hector
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