Wine Making?

July 27th, 2011

Jane

Question by mcpe0301: Wine Making?
What should the PH level be for a homemade fruit wine?

Best answer:

Answer by Cister
This is what I found:

http://www.winemakermag.com/feature/51.html

Give your answer to this question below!

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kavekarst says:

July 27, 2011 at 6:03 pm

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.
Eric6453 says:

July 27, 2011 at 6:06 pm

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.

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