Ernest T Bass
Senior Member
- Joined
- Sep 20, 2010
- Messages
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I started this wine on 8/31/13, I am at a point to adjusting the pH, it is 2.8. I have read of two different ways to bring it up to target = 3.3 - 3.4. One way suggested is to add water to get the pH up. The other way is add calcium carbonate before fermentation, then you should cold stabilize for about a week then rack and filter before fermenting.
History of process so far:
2 gallons of Isons black muscadines
Frozen for a week or 10 days
Thawed on 8/1/13 and mashed each muscadine between sanitized fingers and added 1/16 tsp of k-meta and let it set overnite
Press with home-made press which yielded approx 1/2 gallon of juice
Added hulls back in bucket with juice
Added 1/2 tsp of pectic enzyme
pH 2.8
Possible replies: Add water, if so, how much and when
Add calcium carbonate, if so how much and when
A combination of water and calcium carbonate, if so how much
of each and when
Other_____________________________
Thanks for any and all help
Semper Fi
History of process so far:
2 gallons of Isons black muscadines
Frozen for a week or 10 days
Thawed on 8/1/13 and mashed each muscadine between sanitized fingers and added 1/16 tsp of k-meta and let it set overnite
Press with home-made press which yielded approx 1/2 gallon of juice
Added hulls back in bucket with juice
Added 1/2 tsp of pectic enzyme
pH 2.8
Possible replies: Add water, if so, how much and when
Add calcium carbonate, if so how much and when
A combination of water and calcium carbonate, if so how much
of each and when
Other_____________________________
Thanks for any and all help
Semper Fi