Hello! and thanks for reading. i've been searching but cannot find an answer that really answers my questions. So i'm posting . So in my searching for basic TA numbers and PH numbers for fruit wine making have been coming up with close, but not standard answers. For example, i've been seeing a rule of thumb of the following. TA = .60% PH = 3.5/3.6 for fruit wines With that being said, i've seen some people say for certain fruits, the TA should be higher. For example, i've seen people say for elderberry, it should be around .80% TA. Also with the PH, i've seen people recommend 3.3ph or there abouts for a blackberry wine that is going to age... so this is all leading me to think there are different base PH levels and TA levels for different wines/fruits. Is there a guide of sorts to let me know a basic rule of thumb for different fruit varieties? Thanks!