- Oct 3, 2011
- Reaction score
Just got my Sauvignon blanc juice and the ph was 3.8. How can I lower this before I pitch the yeast?
I agree - my PH on my SB was 3.24 and i think the TA was either 6.4 or 6.8 g/l - don't have my notes with me.Sauv Blanc should be in the 3.1-3.3 range. You should calibrate the pH meter each time you use it or once a day. Get a good TA reading, I would add tartaric to bring it (pH) down. Is this a juice pail/bucket?
I picked up a Luva Bella Sav Blanc this weekend and the ph was 2.8. Any suggestions? I calibrated the meter and checked some other juices which were all in the 3.2 range. I would like a crisp finish.