- Nov 18, 2018
- Reaction score
- Sherwood Park, Alberta, Canada
I'll leave the numbers to someone else. I'm just getting into trying out my own concoctions, so only just received my first pH meter - a cheap one for now. So far I've just done kits and a bunch of "normal" DB variants. I've got rhubarb and plums coming from my sister's garden, and I believe they are on opposite sides of the spectrum, so figured it was a good time to have a better idea what I'm starting with. Different yeast have different pH requirements, but generally I believe starting somewhere between 3.2 and 3.6 is good. I am aware that those in the know often use lower for reds, higher for whites. Others might chime in here, because I am out of my comfort zone. Check the specs for the yeast you're using.G thanks for info KCCam i didn"t know about PH before yeast. what do you aim for and is it the same for reds and whites?