Hi Folks, trying to restart the hobby after my dad passed on over a year ago.
Whew boy I didn't realize how much prep and cleaning goes into this.
Well this Wednesday and Thursday I purchased 18 lugs of Cab Sauv, 5 Merlot, 3 Malbec for this years wine. Crushed all the grapes on Thursday and added yeast. 13 packets of Lalvin RC 212 according to the wine folks where I got the grapes.
I went there today to run my tests. I didn't do it yesterday because I was too damn tired.
Temp of Must: 60f
BRIX: 24
PH 3.9
ACID. First used TA kit and got a .5 something after calc. Then I used the PH Meter test and found it to be 5.25.
Question: Should I worry about the PH being a tad high and PH being a little low?
I also bought a 5 gal pail of chianti and my measurements were right on the money after fermenting a day and a half. Temp 60f, BRIX 20, TA Acid kit .65 and PH: 3.48.
Thanks for the help.
Whew boy I didn't realize how much prep and cleaning goes into this.
Well this Wednesday and Thursday I purchased 18 lugs of Cab Sauv, 5 Merlot, 3 Malbec for this years wine. Crushed all the grapes on Thursday and added yeast. 13 packets of Lalvin RC 212 according to the wine folks where I got the grapes.
I went there today to run my tests. I didn't do it yesterday because I was too damn tired.
Temp of Must: 60f
BRIX: 24
PH 3.9
ACID. First used TA kit and got a .5 something after calc. Then I used the PH Meter test and found it to be 5.25.
Question: Should I worry about the PH being a tad high and PH being a little low?
I also bought a 5 gal pail of chianti and my measurements were right on the money after fermenting a day and a half. Temp 60f, BRIX 20, TA Acid kit .65 and PH: 3.48.
Thanks for the help.