Chris-tonic
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Hello everyone. I have tried to find the answer for this question but seem to just run into dead ends. I am currently in the process of making some Santa Rosa plum wine. I have two 5gal buckets right now they are in primary fermentation. I pitched the yeast yesterday and one of them is reacting. My question is I tested the pH level of both of them after I pitched the yeast (blond moment). Now one of them is fermenting and the other is not yet. This was less than 24 hours ago. The pH level was 2.9. My main question is can I add calcium carbonate now? Or would that affect the yeast? Does it matter if I do it during primary or secondary or would it end with the same result?
The other batches of wine that I have made from the same plum have always been sour and tart at the end with a low pH. At that time I was using Lavin D 47. So I would like to try and prevent that from happening.
This batch- one 5 gallon bucket I have lalvin 71b and the other is cote des blancs by red star
The other batches of wine that I have made from the same plum have always been sour and tart at the end with a low pH. At that time I was using Lavin D 47. So I would like to try and prevent that from happening.
This batch- one 5 gallon bucket I have lalvin 71b and the other is cote des blancs by red star