Plum wine: #1 – Today’s the day…

Today was the day to pull the fruit pulp bag!  Stirred the must well then tested:

  • Brix 20
  • PA 11%
  • SG 1.080
  • PH 3.2
  • Acid: 4 reactive so 1.00 the goal is .65 which would need an additional 2 tsp acid blend.  Still holding off adding more.

Washed/sanitized lid, airlock, and lip/outside of ferment bucket.

  • Snapped on lid
  • Filled airlock with sanitizer and inserted into lid

Yay!!!  We have ‘bubbling’ in the airlock.

 

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