Wine Making?
What should the PH level be for a homemade fruit wine?
Tagged with: fruit wine • ph level
Filed under: All Things Wine
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I’ve seen it made without PH level qualification. Felons start with an empty but reasonably clean plastic garbage can. Fruit peel is added in quantity, usually by picking out of cell block waste, fruit juice by cup full from passer-by, Baker’s yeast if
it can be stolen from prison kitchen, tobacco chew addition
for flavor, settle plastic bag above it for the other garbage additions and set the receptacle where sunshine can heat the
juices over a three day period. It is a little rank, rough, but
comes from the best cellar available.
This is what I found:
http://www.winemakermag.com/feature/51.html
I have a PH meter I use to test the pickled products I sell.To make pickled sausage , eggs etc you need a PH of 3.5 or less to stop botulism. So different types of vinegar are 3.5 down to 3 points of PH value on the meter. I stuck my meter in my glass of dry white wine and it read 3.4. The PH in the wine on the meter reading showed the level of acid in the wine. Fruit wine should be about 3.5 to 4.