Hi All.
After trying for five years I finally succeded in keeving a must.
The hat started forming already after 3 days and I keeved it after 10 days.
The must is Clear and amber coloured.
Since the pressing 15 days ago, SG has dropped five points from 1.056 to 1.051.
No added yeast.
However the PH is 4.3 and I am afraid the must is easily contaminated since I only added 50ppm Sulphite.
I know the level of sulphite is way to low but I would really like to keep it to a minimum.
I don't want to ruin the Keeve by adding fresh unkeeved juice, so my question is:
can I add Malic accid to adjust the Ph without ruining the clarity?
Best regards
Troels