Ericphotoart
Senior Member
It's actually quadberry Dragon Blood but I didn't post it in Dragon Blood thread because I need a general idea. I purchased Apera pH meter recently and I want to make a best of it. The dragon blood has fermented to dry. I followed the process adding Superkleer and after about 10 days I racked and backsweetened it. Before adding sugar I tested pH and it was pH 3.3. The taste absolutely fabulous. This is the 3rd or 5th dragon blood I made with different ingredients, but this one has body, flavor (even before backsweetening). Do you target your wines to this pH? Does the final pH matter?