I am making some mustang wine for the first time I'm using jack kellers recipes for the most part the 5 gallon recipes. my ph is 2.96 before fermentation should I raise ph before primary fermentation or after the bottle of calcium carbonate I have says add before fermentation the jack Keller recipe is after. Is the main purpose for taste or fermentation purposes. Also I did a search on here and some people had some bad luck with mustangs but I've seen other people claim that mustangs make a good wine. Anyone have any good luck and have any pointers. I know they are acidic and to wear gloves.
I've brewed lots of beer but this is my first wine it seems there's not as much concern for infection is it because of the acidity? You don't hear a lot about sanitizing in wine making like I did when learning how to brew.
I've brewed lots of beer but this is my first wine it seems there's not as much concern for infection is it because of the acidity? You don't hear a lot about sanitizing in wine making like I did when learning how to brew.