reeflections
Senior Member
So I just got around to buying a digital ph tester and figured out how to calibrate and use it.
Now, my question is about the range I should be shooting for and does the meter take into account the temperature of the must?
For example, I am starting two batches now. One blueberry and one cranberry. Both have been sitting for over 24 hrs with a k-meta dose.
Blueberry - ph 3.77 @ 73.7 degrees F
Cranberry - ph 3.14 @ 73.7 degrees F
Should I be making any ph adjustments before pitching the yeast?
Now, my question is about the range I should be shooting for and does the meter take into account the temperature of the must?
For example, I am starting two batches now. One blueberry and one cranberry. Both have been sitting for over 24 hrs with a k-meta dose.
Blueberry - ph 3.77 @ 73.7 degrees F
Cranberry - ph 3.14 @ 73.7 degrees F
Should I be making any ph adjustments before pitching the yeast?