There's almost no one here, go to www.winepress.us . You'll find good help
there.
Steve
"charlottetraynor" > wrote in message
...
> Hi All,
>
> This is my first post on this group - have only recently found the
> group, but very glad I have!
>
> As elderflower season is approaching us in the UK, I am assessing
> records from last year's elderflower champagne batch and trying to
> learn a bit more about the science behind wine making to improve our
> drinks. I am particularly curious about pre-fermentation pH. We rely
> only on wild yeasts for our elderflower champagne and have been
> wondering wether there is a 'safe' pH zone for desirable yeasts?
>
> In cider making (which I am *slightly* more versed on when it comes to
> microbiology) I believe a safe pH zone is 2.8 - 3.2. Is this the same
> for floral wines, or indeed any alcoholic drinks?
>
> Although we have a recipe we are happy with, this year we were
> thinking about adjusting the pH to an ideal level by adding lemon
> juice until we reach this point - only problem being we're not sure
> what this level is! We are hoping this will minimise any possibility
> of spoilage and maximise shelf life of the final product.
>
> If anyone has any ideas about this (or anything else you think is
> relevant that I've not mentioned), any help would be much appreciated!
>
> Thanks and all the best,
>
> Charlotte