Hi All,
This is my first post on this group - have only recently found the group, but very glad I have!
As elderflower season is approaching us in the UK, I am assessing records from last year's elderflower champagne batch and trying to learn a bit more about the science behind wine making to improve our drinks. I am particularly curious about pre-fermentation pH. We rely only on wild yeasts for our elderflower champagne and have been wondering wether there is a 'safe' pH zone for desirable yeasts?
In cider making (which I am *slightly* more versed on when it comes to microbiology) I believe a safe pH zone is 2.8 - 3.2. Is this the same for floral wines, or indeed any alcoholic drinks?
Although we have a recipe we are happy with, this year we were thinking about adjusting the pH to an ideal level by adding lemon juice until we reach this point - only problem being we're not sure what this level is! We are hoping this will minimise any possibility of spoilage and maximise shelf life of the final product.
If anyone has any ideas about this (or anything else you think is relevant that I've not mentioned), any help would be much appreciated!
Thanks and all the best,
Charlotte