safe pH level for elderflower/made wines
On Fri, 01 Jun 2012 13:29:17 +0100, charlottetraynor
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?
I have made elderflower wine before, but I have no expertise in this area;
but thanks for the seasonal reminder!
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