I am ready to bottle a one gallon batch of pear wine I made a year
ago. It seems to be quite acidic (I won't know the actual values until
I get a PH test kit tomorrow). I did not get a PH reading when I
started the wine, I just followed the recipe. I used the same recipe
for a five gallon batch that I started a couple of weeks ago. If the
PH of the finished batch is too high, can I adjust it before bottling,
and how? Can I adjust the PH of the batch that just went into the
secondary fermenter? What should the PH be for both batches?
Thanks
Will