I'd like some guidelines for pH in fruit wines. I tried Googling but didn't get what I wanted. The closest I've come is a general statement that a range of 3.4 to 3.6 is good. I'm about to start a bunch of apricot and later plum and blackberry as they come out. Maybe there's a link that someone knows about?
pH for fruit wines?
- Thread starter DougBrown
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brazedowl
Well-Known Member
I did a blueberry and a blueberry/blackberry without doing anything to adjust the pH and they turned out nicely. But I also did a wild muscadine and it came out harshly acidic to start and it mellowed out over time.
As usual on here... I'll just have to deffer to Jack Keller's site: http://winemaking.jackkeller.net/acid.asp
As usual on here... I'll just have to deffer to Jack Keller's site: http://winemaking.jackkeller.net/acid.asp
saramc
Well-Known Member
I find this site quite useful http://www.bcawa.ca/winemaking/acidph.htm
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