Originally Posted by Spar
Thanks everyone for all the interest:
--Specific gravity (today) is 1.101
--pH is 6.8 (I used 10 tsp citric-malic-tartaric acid blend)
As a novice wine maker I may be typing/talking through my hat, but that pH looks really off to me. In wine musts I see pH values like 3.2 (acidic) to 3.8 (less acidic). I am totally unsure what your pH means as a super high pH - like yours - should be amenable to easy fermentation; but if you really added 10 tsp acid blend and measured the pH accurately I find it hard to understand this mixture of ultra low pH and yet a high acidity level can occur.
Did you use beer or wine pH test strips?
What is the volume of your must?
How many campden tablets did you use?
What was the date on the yeast you used? How was it stored?
I have a feeling that either the pH, acidity combo is waaaaaay out of line for healthy fermentation, the yeast was waaaaay old or improperly stored, or you have too much SO2 in there via campden tabs.
Relax, don't worry etc. and so on.
Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.
Last edited by Cugel; 06-01-2009 at 01:36 PM.