I tasted my parents raspberry wine the other day, and while flavorful it was incredibly acidic for my tastes. As a brewer, do I have a pH meter on hand so I tested it and got a puckering 2.75 reading! I'm guessing it should be raised to the 3.2-3.4 range.
I'd like to help them improve the next batch, and I'm wondering what to add and how much of it. Calcium carbonate perhaps, or something else? They don't have a pH meter handy unless I'm there, so if there's an easy way to estimate how much (i.e.: x teaspoons of pH raiser per gallon), that woud be great.
Thanks in advance for your help!
I'd like to help them improve the next batch, and I'm wondering what to add and how much of it. Calcium carbonate perhaps, or something else? They don't have a pH meter handy unless I'm there, so if there's an easy way to estimate how much (i.e.: x teaspoons of pH raiser per gallon), that woud be great.
Thanks in advance for your help!