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Old 07-25-2012, 04:08 AM   #1
Sep 2009
Posts: 57

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?

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Old 07-25-2012, 02:29 PM   #2
Jul 2009
Fayetteville, NC
Posts: 865
Liked 41 Times on 31 Posts

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:
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
"What senses do we lack that we cannot see or hear another world all around us?"

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Old 08-01-2012, 01:17 AM   #3
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 169 Times on 153 Posts

I find this site quite useful
Motto: quel che sara sara

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