I was going to make rasberry wine, but I changed my mind because I got some good blackberrys. What should I shoot for for TA?
I was going to make rasberry wine, but I changed my mind because I got some good blackberrys. What should I shoot for for TA?
I'd say a final TA of around 6 g/l for a dry wine. Something sweeter could have a little more acid.
Ben
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