Ok , so If I am going to buy an accuvin test kit, and I have fresh muscadines, or pinot noir, or any other grape for that matter, and I am going to test pre fermentation.
What should my Acid level be to start?
What should my PH be to start?
What should they both be after fermentation?
I see to use calcium / potassium carbonate either before or after respectively to lower the acid, and I would assume I use the acid blend to increase, however I haven't been able to find what these readings should be.
All help is greatly appreciated. If you have a good resource that explains the finer points of this please post the link and I will go and read it.
What should my Acid level be to start?
What should my PH be to start?
What should they both be after fermentation?
I see to use calcium / potassium carbonate either before or after respectively to lower the acid, and I would assume I use the acid blend to increase, however I haven't been able to find what these readings should be.
All help is greatly appreciated. If you have a good resource that explains the finer points of this please post the link and I will go and read it.