I'm still in diapers with this wine making thing and my plan was to casually learn over time. So much for plans...
I started my first SP and my first DB within a week of each other. (SP was first.) The room was upper 60's but can get colder at night so each has a brew pad set to 74. SP progressing very nicely, no issues there. I followed the DB recipe exactly except for using 8# fruit instead of 6#. (They were 4# bags.) This is the beginning of day 4. In 24 hours the temp went from 74 to 79. SG went from 1.07 to 1.052. (Started at 1.078.) and the pH hit 2.7 from an original 3.4! The fermentation is crazy active. Smells fine, tastes good.
For comparison, the older SP has been 74, SG now 1.016, and pH 3.1.
The big change in DB pH really threw me for a loop!
As always, thoughts and/or suggestions are GREATLY appreciated.
I started my first SP and my first DB within a week of each other. (SP was first.) The room was upper 60's but can get colder at night so each has a brew pad set to 74. SP progressing very nicely, no issues there. I followed the DB recipe exactly except for using 8# fruit instead of 6#. (They were 4# bags.) This is the beginning of day 4. In 24 hours the temp went from 74 to 79. SG went from 1.07 to 1.052. (Started at 1.078.) and the pH hit 2.7 from an original 3.4! The fermentation is crazy active. Smells fine, tastes good.
For comparison, the older SP has been 74, SG now 1.016, and pH 3.1.
The big change in DB pH really threw me for a loop!
As always, thoughts and/or suggestions are GREATLY appreciated.