reefman
Senior member
- Joined
- Feb 13, 2010
- Messages
- 958
- Reaction score
- 163
As a newbie, I am trying to plan ahead to my second batch of wine.
I'd like to make it from scratch, using a recipe.
I have my eye on a Niagara grape hotpack by Walkers Fruit Farm
(http://www.walkersfruitbasket.com/Pail Prices.html)
or possibly using some locally obtained fruit.
I've read a lot about acid levels and controlling it, but I can't seem to find explanations on what the levels should be, and how it affects the wine making process.
Can anyone point me in the right direction to understand acid levels?
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I'm an Engineer, so it's probably being anal, but I just gotta know!
I'd like to make it from scratch, using a recipe.
I have my eye on a Niagara grape hotpack by Walkers Fruit Farm
(http://www.walkersfruitbasket.com/Pail Prices.html)
or possibly using some locally obtained fruit.
I've read a lot about acid levels and controlling it, but I can't seem to find explanations on what the levels should be, and how it affects the wine making process.
Can anyone point me in the right direction to understand acid levels?
----------
I'm an Engineer, so it's probably being anal, but I just gotta know!