Just finished running the tests one more time. I even cooled the juice to the calibrated temperature of the hydrometer and still 25 Brix. Re ran the acids still very very close to my previous readings.Are you sure about the Brix at 25? Make sure that is correct that seems awful high to me.
Acid blend or tartaric acid alone? What about the 25 Brix should I bring it down say to 24. I would have to recalculate for acid.I would add some acid blend to bring it up
I thought of doing the very same thing but I could only do it tomorrow after I get home from the office that will be a full 30 hours without adding my yeast cause I have to buy some tartaric acid. Am I screwed?I like 24 brix and would say to dilute it down with acidified water. I would only use Tartaric acid myself and I wold strive for 3.55 but also not go any higher then .65 with TA
Wade you don't know how welcoming those words are to me, yes I did sulfite. I'm using Lalvin BC212. The must temp is 62 degrees.Youll be fine, you did sulfite though right? I would get a good starter yeast going though so it will be rolling when ready.
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