nicklausjames
Senior Member
- Joined
- Mar 25, 2014
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- 223
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I just crushed and sulfited some cab franc grapes with the hopes of making 5 gallons yesterday. Today I took the bird which was about 28 and was going to measure the ph and ta with my vinmetrica 300. However I could not get it to calibrate and noticed all the solutions and reagents say they are good for 6 months after purchase. I purchased it around 8 months ago so apparently need to get some new reagents.
Anyways I'm wondering how important the ph is from the start or can I adjust it later on. Basically should I add the yeast now or try to overnight the reagents and add the yeast in a few days when they arrive?
Anyways I'm wondering how important the ph is from the start or can I adjust it later on. Basically should I add the yeast now or try to overnight the reagents and add the yeast in a few days when they arrive?