showing 7 results Other
I'm measuring my wine's PH at 4.4 and TA at 0.7. It has fermented dry. Should I add tartaric acid to bring the PH down, thus also raising the TA, then try to cold stabalize it out? It looks like I would need a lot of tartaric to bring it down to a 3.3 PH for white wine. I was shocked at the PH level but maybe this is common for apple wine. It's my first time trying it.
Dan Kohnen asked about 1 year ago
As a home winemaker, how can I mimic the wines of Tokaji and their processes?
Ryan O'Donnell asked about 1 year ago
What makes Screaming Eagle so good? Is the quality that much better?
Ryan O'Donnell asked about 1 year ago