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I'm not understanding the acid methodology for instance I only have the ph strips, got a ph tester a simple ATC but not sure how to store it so I have never used it. It just says not to use distilled or deionized water to store it. And if the acid read high what do I add to lower it? And vise versa making mostly fruit winesThanks
I'm not understanding the acid methodology for instance I only have the ph strips, got a ph tester a simple ATC but not sure how to store it so I have never used it. It just says not to use distilled or deionized water to store it. And if the acid read high what do I add to lower it? And vise versa making mostly fruit wines
Thanks
