Recent content by Ako79

Thanks Yooper. The pH now 3.6, it is in the range, but the taste is tart! I dropped pH by tartaric acid addition, which dropped from 4.05 to 3.60, so the acid is not high, but I have problem with flavor and taste!

Hi to all, Last year was my 1st experience in wine making. The wine pH was 3.3, which I balanced it by adding potassium bicarbonate, and worked well; the taste was good as well. This year, my 2nd experience, I used the same source of grip, but harvested lately, which sugar content was 22%...