Yup,
raspberry will most definitely be in the low to mid 2.0's. Making it pucker
material, extraoridunaire. Get thyself some potassium carbonate to adjust pH
upwards, in addition it will help your acidity to go down. According to
Iverson's Home Winemaking Step by Step, you should not reduce the acidity
using Pot. Carbonate by more than .3 to .4 . Go to your local winemaking
supply dealer and get yourself a pH meter AND some Pot. Carbonate. Your
dealer may try to sell you Pot. Bicarbonate instead. Get the regular
carbonate. If he/she doesn't have it on hand, have them order it for you or
find it online somehwere.
Also, according to Iverson;
1 tsp.Pot Carbonate = 6.0 g
3.8g will reduce acid by 0 .1 (and raise your pH in the process)
You will also want to cold chill this wine so that potassium bitatrate
will precipitate out of suspension.
Joanne

"Rick Vanderwal" > wrote in message
...
> 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>
>
>