Joe,

Plastering with gypsum is said to reduce pH without raising TA on

Thanks for that. That at least solves the problem of the pH problem
without increasing the TA.

I wish I had better advice, but raspberry is tough to make around
here. I made one that is closer to cough syrup than wine...

Is that due to a high TA or something else?
Have you ever tried doing multiple deacidification stategies in
parallel?

Thanks for the helpful input,
Ben

Ben,
I bought juice off a less than reputable vendor, when I got it home it
was all fermented out. Since I had no control of that I was behind
the 8 ball from the beginning. I ended up playing with it to get it
drinkable and am still not there yet. Deacidification did NOT follow
grape wines, the pH changed much quicker for the worse with chalk, I
might try gypsum the next time.
Sorry I can't be more help but I have very little experience with
raspberry and such. At this point I only know what I would not do if
I made it again, I would not use chalk.

Regards,
Joe

(Ben Rotter) wrote in message . com...
Joe,

Plastering with gypsum is said to reduce pH without raising TA on

Thanks for that. That at least solves the problem of the pH problem
without increasing the TA.

I wish I had better advice, but raspberry is tough to make around
here. I made one that is closer to cough syrup than wine...

Is that due to a high TA or something else?
Have you ever tried doing multiple deacidification stategies in
parallel?

Thanks for the helpful input,
Ben