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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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I started my first batch from concentrate, before I added the yeast I
did an acid test. It was low so I added some acid blend. It didn't change so I added more, too much more. The acid test showed a 1.35 following the instructions and the multiplier given. According to my books it shouldn't be higher than 0.65. The PH was 2.0 and that was the lowest the strip would go. I really messed up. The acid reducing powder I have will only reduce acid levels .15 per liter, way not enough. I guess I'm screwed. Chalk this one up to trying to do it to fast. Anyone need some metal etched? GT |
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