Making my first Apple wine. Used fresh apples and a few lemons.
Crushed added peptic enzymes and campdem tabs and been macerating for 1 week. Measure the TA and ph today and im sitting at 3.1 ph but my TA is only .32. If I add tartaric or acid blend my Ph will sink lower. Any advice?
Thanks
Crushed added peptic enzymes and campdem tabs and been macerating for 1 week. Measure the TA and ph today and im sitting at 3.1 ph but my TA is only .32. If I add tartaric or acid blend my Ph will sink lower. Any advice?
Thanks