Jwhelan939
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- Oct 11, 2007
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I have made a few kit wines, but this spiced apple wine is the first full wine I've made myself. When I mixed the must about two months ago, I followed Jack's recipe, understanding that PH and acid may need to be adjusted. I used the test papers as best as I could. I think I may have used it wrong!!! Yesterday my digital PH tester finally came. My apple wine is at a 4.0PH. I need to lower this by .5. Everything I have read says to use Tartaric Acid. I don't have any; however, I do have acid blend. would it be okay to use this? How much would I add for a 1-gallon batch? Any help would be greatly appreciated!!!