drainsurgeon
Junior Member
- Joined
- Jun 9, 2016
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Newbie question here. I know absolutely nothing about PH levels in wine. In my reading the last couple of weeks here it has been mentioned how important it is to get the PH right "before" fermentation. So,
What should the starting PH level be?
What is the best way to test that level?
How do you correct it (up or down)?
Do post fermentation PH levels need to be adjusted?
I have run a search here and having difficulty coming up with anything.
Educate me, please.
What should the starting PH level be?
What is the best way to test that level?
How do you correct it (up or down)?
Do post fermentation PH levels need to be adjusted?
I have run a search here and having difficulty coming up with anything.
Educate me, please.