ok, I got some ph strips....and I've read that they're not the most accurate
in winemaking...but it's all i have right now.

Under the faucet, the ph strips immediately turn green, showing tapwater to
have a higher ph than my raspberry must, which looks like it's below 3.0...
I'm going to see if I can drum up a ph meter somewhere to get a more
accurate reading. At this stage, and please let me know if I'm right, the
best course of action is probably to let it ferment, then to cold stabilize
to see if any tartaric crystals form, thus reducing acid and raising ph.
Else I could use potassium carbonate...and try to reduce the acid as well,
which I think is higher than I first thought...

During fermentation is probably not the best time to do it, right?

Anyway, thanks again for your earlier comments, interesting discussion.

Rick Vanderwal
Fremont, MI>