- Nov 5, 2006
- Reaction score
- Raleigh, NC, USA
No. I adjust acid by taste before bottling. I'm not sure I could adjust acid pre-fermentation, even if I wanted to.
I do a lot less initial correction than a lot of folks. I used pH test strips, and if the pH was between 3.1 and 3.8, I didn't usually adjust acid before fermentation.
Last fall I purchased a pH meter (yeah, finally moving into the 21st century), but my overall methodology will remain the same.