I just racked my batch of Blueberry Pomegranate, and I measured the pH with my meter, and it showed 4.19, this seems a little high, (or low whichever way you want to look at it). I measured the acid % using titration when I put the batch together, and I ended up at 0.65%. I can't say I know how to convert from %acid to pH, but I think 4.19 is not 0.65%. I used a yeast that can convert malic acid, but I didn't think it would do that much.
Should I add more tartaric acid at next racking or is 4.19 ok for a fruit wine. I did not get a chance to taste it.
Should I add more tartaric acid at next racking or is 4.19 ok for a fruit wine. I did not get a chance to taste it.