Hello Everybody,
We ordered 3 lugs each of Cabernet Sauvignon and Shiraz grapes from FVW ( Thank you George) just trying to be prepared before they get here. Fyi we have the Vinmetrica 300 to do the PH / TA testing.
We are trying to learn to make wine from fresh grapes and have read some things about Acidulated water to reduce the brix if too high. Well I can't seem to find any recipe or equations to make it. We assume that one would use Tartaric acid but how much water to use?
We have other questions about YAN equations too, should they be in another thread?
Thank You.
TXWineDuo
We ordered 3 lugs each of Cabernet Sauvignon and Shiraz grapes from FVW ( Thank you George) just trying to be prepared before they get here. Fyi we have the Vinmetrica 300 to do the PH / TA testing.
We are trying to learn to make wine from fresh grapes and have read some things about Acidulated water to reduce the brix if too high. Well I can't seem to find any recipe or equations to make it. We assume that one would use Tartaric acid but how much water to use?
We have other questions about YAN equations too, should they be in another thread?
Thank You.
TXWineDuo