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You're right. Since I'm both a brewer and a winemaker, I've learned that pH is more important for brewing and titratable acidity more important for winemaking. The amylase enzymes that convert starch into fermentable sugars for brewing really like a pH close to 5.2. That's why it's important...

I've been making fruit wines for years, and though the pH is important, what's known as "titratable acidity" is actually more important. The tang you get in your mouth is the result of the total amount of acids in the juice, not so much the pH. Depending on the fruit, these acids are usually a...

Sorry, I wasn't clear. For winemaking I would leave the pulp in the primary fermentation in order to extract tannins and other goodies from the skins. I would also add pectinase to further break down the pulp, provide more fermentables, and make the residue more compact and easier to rack when...

I'm both a winemaker and a brewer, but thought I would weigh in on the nuts. The issue with keeping the nuts is lipid oxidation. Stored for long periods @ room temp, they will get an "off", bitter flavor. I've found this is worse with oiler nuts (walnuts, macademia, brazil), and less so with...