- Sep 20, 2009
- Reaction score
I read the power point presentation on ph and acid etc. It seems that it is highly recommended that Ph be tested regularly. How many of you have Ph meters or what methods do you use? I just started a muscadine wine. Tested the acid at start and it was .7% so according to instructions, I added 1/4 tsp calcium carbonate. SG was 1.064. Have added sugar and the SG is now at 1.094, temp at 76 degrees F. Have not retested acid; should I? At this point how important is it to test Ph? I took out the skins last night and just added the yeast this morning.