Hi Mark

At this point the best advice I can give to both you and Rick is that
unless or until you learn the basics of "country" wine making, you
should stick strictly to kits and/or proven recipes and follow the
directions *exactly*. This way the only thing you will need to know
is how to use a hydrometer. Lots of folks are quite happy just
doing it this way and are successful winemakers without ever having
to learn anything more about winemaking. My further comments
are interspersed below........

"MkFn" > wrote in message
om...
> I'm about to start my first batch of raspberry wine and have purchased
> a Wine Acid Test Kit.
>
> When do I test the acid, before or after I add sugar?

Welllll...There are two ways to reduce acidity. Dilution and/or
chemical (carbonates). If you choose dilution, you take a reading,
calculate the amount of dilution required, make that dilution, and
then retest to confirm that your estimates were correct. OTOH -
if you choose chemical reduction, you have to *completely* assemble
the must (so there is no subsequent dilution), *then* take a reading,
calculate the amount of carbonate required, add the carbonate,
and retest to confirm.

>
> Are the guidelines for starting a must?

Yes, of course. They can be found in any book that concerns
itself with basic winemaking practices.

> For example should I add sugar first, then test/adjust for acid before
> adding the yeast?
>
> Is there a specific order?

Yes, but it depends on which procedure you choose.
HTMS

>
> thanks,
> Mark