Turock, as I am learning this curve of adjustments, do you only/just check for PH and adjust up/down to needed level?
In your experience, when you make strawberry wine, does it most of the times need adjustment UP with calcium carbonate?
What do you use to lower the PH? (IF you ever do with fruit wine).
I have a PH55 meter and check my red grape wines only for PH, never adventured into checking acidity.
I know it is important to check acidity specially with fruit wine.
I think there seems to be a relationship (all the times?) where a low PH means a high TA and viceversa.
In your experience, when you make strawberry wine, does it most of the times need adjustment UP with calcium carbonate?
What do you use to lower the PH? (IF you ever do with fruit wine).
I have a PH55 meter and check my red grape wines only for PH, never adventured into checking acidity.
I know it is important to check acidity specially with fruit wine.
I think there seems to be a relationship (all the times?) where a low PH means a high TA and viceversa.