Ok, so through my research, these are the tests I understand are important in the brewing of wine. My question is, do you do these test? If not all, which ones are most important when brewing "berry wines"?
-Measuring 'sugar content' before fermentation, during fermentation and before bottling, utilizing the Brix scale per your hydrometer.
- Measuring 'Titratable Acid' levels before fermentation, during fermentation and before bottling.
-Measuring 'SO2' -(Free Sulfur Dioxide)- Starting immedietly after fermentation, and every week until bottling.
-Measuring 'PH' every other week until bottling.
-Measuring 'Residual sugars' after fermentation and right before bottling, utilizing Clinitest tablets.
-Measuring 'Malic Acid' (Chromatography) before bottling.
-Measuring 'sugar content' before fermentation, during fermentation and before bottling, utilizing the Brix scale per your hydrometer.
- Measuring 'Titratable Acid' levels before fermentation, during fermentation and before bottling.
-Measuring 'SO2' -(Free Sulfur Dioxide)- Starting immedietly after fermentation, and every week until bottling.
-Measuring 'PH' every other week until bottling.
-Measuring 'Residual sugars' after fermentation and right before bottling, utilizing Clinitest tablets.
-Measuring 'Malic Acid' (Chromatography) before bottling.