So I've ordered some juice buckets for this fall. Now my next question is how do I prepare them for fermentation when they arrive.
The place I ordered from says he simply sulfite waits a day and ferments as is no ph adjustment etc... is this common?
What are the common TA, PH numbers for reds vs whites?
I tried searching but haven't located a basic guide. Sorry for the noon question.
The place I ordered from says he simply sulfite waits a day and ferments as is no ph adjustment etc... is this common?
What are the common TA, PH numbers for reds vs whites?
I tried searching but haven't located a basic guide. Sorry for the noon question.