Muscadine must PH?

[hdsae60]

My reading is about 4.0PH. is this okay?

 

[Thig]

Did you add any water, it is usually much lower than that initially and water is added to raise the pH. Muscadine is rather highly acidic.

 

[Julie]

That is kinda high, I would get it down to around 3.5

 

[hdsae60]

I added a little water. The starting PH was 2.0 now it is looking like 4.0, what do I do to lower it a bit? Might I add some acid blend?

 

[Thig]

I would add some acid blend to get it back to around 3.5

 

[hdsae60]

It's at 6 gallons, any suggestion on the amount of acid blend?

 

[Thig]

The instructions say 1 teaspoon will change 1 gallon by. 15. So you have to do the math. Six teaspoons will get you down to 3.85, twelve will get you down to 3.70. I would guess you need about 18 teaspoons, BUT, I would test it in intervals to make sure you don't go too low.

 

[hdsae60]

I will start with 12 and see what happens in a few min's.

 

[hdsae60]

Now it looks like it is 3.0, so what do you think?

 

[hdsae60]

I want to pitch the yeast. SSG 1.090 PH 3.0

 

[sour_grapes]

I added a little water. The starting PH was 2.0 now it is looking like 4.0, what do I do to lower it a bit? Might I add some acid blend?

Now it looks like it is 3.0, so what do you think?

I think I would stop doing anything to adjust pH! It doesn't appear to me that you have a way of accurately measuring pH. You said your starting pH was 2.0, and you added enough water to raise it to 4.0. However, a solution with a pH of 2.0 is 100 times more acidic than one of 4.0. I assume that you did not add 100 parts of water! I think you should just roll with whatever you have or else make darn sure your pH meter is accurate and calibrated.

 

[hdsae60]

I guess the strips aren't working out. I hope I haven't screwed up.

 

[hdsae60]

thanks

I think I would stop doing anything to adjust pH! It doesn't appear to me that you have a way of accurately measuring pH. You said your starting pH was 2.0, and you added enough water to raise it to 4.0. However, a solution with a pH of 2.0 is 100 times more acidic than one of 4.0. I assume that you did not add 100 parts of water! I think you should just roll with whatever you have or else make darn sure your pH meter is accurate and calibrated.

After the 2.0 reading I added about a gallon of bottled spring water. Started at 5 gallons and stopped at the 6 mark.

 

[Julie]

Like sour grapes said, don't try to adjust anymore. It should be fine, add your yeast and let it ferment. In the meantime if you can get a ph meter do that and then if it needs to be adjusted you can do that after fermentation.

 

[kryten]

3.0 is okay I would have stopped at between 3.4 to 3.6