theTheme
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- Joined
- Dec 18, 2013
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I'm getting ready to start a batch of apple wine and I'm a bit confused. I recently got a TA and PH kit so I could have more control over starting musts and here is what I'm getting:
SG: 1.085
TA: 7
PH: It's purple, I'm assuming that's higher than blue which is the last one of the chart at 4.4
Batch is 4 gallons of inexpensive store bought apple juice (no preservatives, just juice and water).
Recipe:
4 gallons apple juice (started as 4 1/4 gallons, but I reduced 3 qt by half to concentrate flavor and aid in dissolving sugar)
3# sugar
4 1/2 tsp acid blend
2 tsp pectin enzyme
2 tsp wine tannin
4 tsp yeast nutrient
4 campden tabs, crushed
I know that acids and PH interplay with each other. Should I be concerned and try to finagle this any more?
SG: 1.085
TA: 7
PH: It's purple, I'm assuming that's higher than blue which is the last one of the chart at 4.4
Batch is 4 gallons of inexpensive store bought apple juice (no preservatives, just juice and water).
Recipe:
4 gallons apple juice (started as 4 1/4 gallons, but I reduced 3 qt by half to concentrate flavor and aid in dissolving sugar)
3# sugar
4 1/2 tsp acid blend
2 tsp pectin enzyme
2 tsp wine tannin
4 tsp yeast nutrient
4 campden tabs, crushed
I know that acids and PH interplay with each other. Should I be concerned and try to finagle this any more?