ThousandJulys
Wino Extrordinaire
- Joined
- Dec 17, 2009
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I am making a gallon of kumquat key lime pasteur champagne. My other wine, which is 5 gallons, is already fermenting and was made on the same day. Only difference is the volume in the primary fermenters.
I'm concerned that at 3.0 pH the yeast can't consume the sugar? The P.A. before I added the yeast was 13.2%. Any thoughts? I'm ok with it being acidic as long as it will start fermenting.
Maybe I am just being impatient? I have calcium carbonate to bring the acid level up later on after racking, do you think this will be needed?
Thanks,
Ryan
I'm concerned that at 3.0 pH the yeast can't consume the sugar? The P.A. before I added the yeast was 13.2%. Any thoughts? I'm ok with it being acidic as long as it will start fermenting.
Maybe I am just being impatient? I have calcium carbonate to bring the acid level up later on after racking, do you think this will be needed?
Thanks,
Ryan
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