SucroseSloes 192Sloe gin may very welll be "pink" but it is Sloe Gin not Pink Gin. Pink gin is an invention ( or...
Lee
Yeah, I just found that link on Google when I searched the question, so I just posted it blindly. ;) The values for pH should be on a log scale, and they are affected by relative amounts of the various acids in wine. I completely missed the concept of buffers in wine, maybe they're there, maybe not, I don't know for sure. Then there's the alcohol, that removes some of the acid's activity, and shifts the whole mix closer to neutral. They why when you test a finished wine with a pH meter, you should heat lightly to boil off some alcohol.
Napa Valley Floor FruitYea, but that's premium fruit to commercial wineries, not readily avalaible to us hobbyists. As I said in my earlier post, there are plenty of higher prices...
Bah. If the two wines are similar in type, and likely have the same levels of various acids, mixing them might produce the correct pH. The logs cancel out, don't they? If I'm wrong, just call it a brain fart and move on ...
No one's answered my question. Does anyone really need to get the pH value of their wine that tight? Most websites recipies and winemaking books suggest just adding some acid mix or potbuttium carbonate to move the pH down or up, respectively, or mixing over acid and over alkaline wines, as the flavor of the wine requires it. Does anyone really get their pH to exactly 3.5 or whatever?
I made a batch of Welches wine last March. I put a little too much lemon juice and rind in, and it was very tart when bottled in June -- perhaps only good as a marinade. I tasted some today, its mellowed a lot -- just like conventional wisdom said it would. So I figure I was right to not sweat the pH with this wine.
