You want to "drop acid" which would then raise the pH (less acidic) so you want the Potassium Carbonate. The addition of Acid (of any type) would do the reverse.
You want to "drop acid" which would then raise the pH (less acidic) so you want the Potassium Carbonate. The addition of Acid (of any type) would do the reverse.
I would not adjust the Ph of the skeeter pee at all. The recipe is pretty solid without adjusting the Ph, and since you are sweetening it the low Ph is offset by the sweetness. i am concerned if you raise the Ph you will remove the "lemon tartness" of the wine.
the Ph guidelines are only that, guidelines. yes wines are normally within a certain range, but the range is relatively wide, and there are outliers, where the wine tastes best at a lower Ph than normally recommended, like Skeeter Pee, just my two cents.
Appreciate the encouragement Scooter. I purchased a pH meter off Ebay a couple of weeks ago. After calibrating and testing the 3 wines I had going. I also tested my well water and water out of my osmosis machine. I found them to be 7.0 and 6.5. If I tested those for say, 6-12 months, and if there is no change.....can't I just use their readings as a means to calibrate?
OK, I think I'm finally getting a handle on this pH stuff, despite curve balls from you guys. This morning I check a Dragon Blood variation I started 6 days ago. It was initially 3.1 on the meter and raised it to 3.5 with calcium carbonate. Day 6 at 1.036 SG and for the heck of it I check the pH and its 2.9 Now I know some are going to ask about temp, and it is 12 degrees higher, but my meter is supposed to be temp adjusting. What caused this and do I try to correct it back up again? I have been warned about trying to adjust an active ferment.
WSU test book recommends boiling off the co2 first, microwave ok, before pH or TA testing. I've done it with finished ferments, didn't make much difference, but never active. I guess it should work.
I would never submit a wine finished, in process, or otherwise to heating via Microwave, oven, or stove-top. Unless you talking just about the sample itself.
@drainsurgeon
Where did you see that Tropical DB didn't use any lemon or lime juice. I have made it in the past and always used one or the other, per instructions. Usually I use lime juice.
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