DB variation with around 15 lbs of peach, frozen and thaw plus a bag of frozen mango chunks from Walmart.
1 32oz bottle of lemon juice.
Water shy to 6gal.
Didn't check TA but PH -3.48
SG ~1.075, will go up a bit with fruit bags.
Will peach D47 yeast in the morning.
How's that PH, would you change anything to it or it is right on the money?
![ImageUploadedByWine Making1414293054.651518.jpg ImageUploadedByWine Making1414293054.651518.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/16/16228-dd6dbfe45270be84d53c8884eba1d8d1.jpg)
Sent from my iPhone using Wine Making
1 32oz bottle of lemon juice.
Water shy to 6gal.
Didn't check TA but PH -3.48
SG ~1.075, will go up a bit with fruit bags.
Will peach D47 yeast in the morning.
How's that PH, would you change anything to it or it is right on the money?
![ImageUploadedByWine Making1414293054.651518.jpg ImageUploadedByWine Making1414293054.651518.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/16/16228-dd6dbfe45270be84d53c8884eba1d8d1.jpg)
Sent from my iPhone using Wine Making
Last edited: