Finally broke down and got me a rather nice PH meter in order to gain more insight of the acidity levels of my wines and how they change the flavor profiles. I have a few questions. Is there a guide somewhere that outlines the preferred PH levels based on fruit?
The blackberry has added water which I assume raised the PH level and lowered the acidity. I have yet to do the TA.
Blackberry current is sitting at 3.73
Passion Fruit currently sitting at 3.32.
Both are sitting around 13.5% alc which I assume is the reason for a small amount of bitterness
The blackberry has added water which I assume raised the PH level and lowered the acidity. I have yet to do the TA.
Blackberry current is sitting at 3.73
Passion Fruit currently sitting at 3.32.
Both are sitting around 13.5% alc which I assume is the reason for a small amount of bitterness
