We have read all there is to be read and determined that the acidity level was probably much lower than we determined in the initial samples. Therefore, we probably did not add enough tartaric acid to correct the problem
Perote Blend: Ph 4.3; Acid .52
We decided to make no adjustment to the acid/ph levels at this time.
Sangiovase: Ph 4.4; Acid .52
We corrected the acid to .6. The ph went to 4.3
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