I recently started my first wine - a Hawthorn wine. The recipe included the juice of two oranges.
After the primary fermentation I kept a small amount of liquid to measure the acidity, which I have now down following How To Take An Acid Test With A ph Meter
I have a pH of 3.9 and TA of 3.6%.
Should I be looking to increase the acidity when I rack the wine? Or even should I do it straight away while it is still in secondary fermentation?
After the primary fermentation I kept a small amount of liquid to measure the acidity, which I have now down following How To Take An Acid Test With A ph Meter
I have a pH of 3.9 and TA of 3.6%.
Should I be looking to increase the acidity when I rack the wine? Or even should I do it straight away while it is still in secondary fermentation?