Adjusting pH levels through dilution.

[randyspudge]

I bought some OceanSpray cran-pomegranate juice that has a pH level of 2.72 to 2.79, and I am trying to reach a pH level of around 3.4 to 3.7 to improve the taste of the wine and promote yeast health. How much water should I add to the juice to reach this pH level? Is there a go-to formula to figure this out?

 

[Maylar]

Use potassium bicarbonate for that. Not dilution.

 

[Raptor99]

Use potassium bicarbonate for that. Not dilution.

I agree. Also, cranberry juice won't taste like cranberry to us if it is not acidic enough. I would aim to get the pH up to around 3.0 or 3.1. The yeast will be fine with that, and you can backsweeten before bottling to get a nice balance between acidity and sweetness.