Stressbaby
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- Joined
- Aug 19, 2012
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I started the first of this year's elderberry. I'm going by this recipe: http://honest-food.net/2012/08/19/elderberry-wine-recipe/
I crushed and heated the berries, added the water, sugar, and cooled to 125F.
Then I tested SG and got temp adjusted value of 1.042. So per WineCalc, I'll need another 3# of sugar. I won't add all at once, but start with 1/2 of that for the time being, then recheck.
My difficulty comes in pH and acid. I get a TA of 0.75%, but my pH comes in at 4.62. I recalibrated my pH meter and rechecked, no change. I'm using the Milwaukee MW102 with the temp probe.
I plan to cold soak this batch. So how should I handle the pH?
1) do nothing, cold soak, recheck after 3 days?
2) go by the TA not the pH and leave alone?
3) go be the pH and not the TA and adjust it to 3.6-ish?
4) split the difference?
For the time being, it is going in the fridge with no changes.
Thanks in advance.
Robert
I crushed and heated the berries, added the water, sugar, and cooled to 125F.
Then I tested SG and got temp adjusted value of 1.042. So per WineCalc, I'll need another 3# of sugar. I won't add all at once, but start with 1/2 of that for the time being, then recheck.
My difficulty comes in pH and acid. I get a TA of 0.75%, but my pH comes in at 4.62. I recalibrated my pH meter and rechecked, no change. I'm using the Milwaukee MW102 with the temp probe.
I plan to cold soak this batch. So how should I handle the pH?
1) do nothing, cold soak, recheck after 3 days?
2) go by the TA not the pH and leave alone?
3) go be the pH and not the TA and adjust it to 3.6-ish?
4) split the difference?
For the time being, it is going in the fridge with no changes.
Thanks in advance.
Robert