Problem is I can't easily figure out the volume as I am going to ferment on the skins.
How do everyone else do this?
Want to shoot for about 1.095 and TA of .65
Jeez, with the Gewurtz it was easy.....guess I should think it through huh?!
Replies appreciated,
Thanks in advance!
Tom
I don't understand your question, 'figure out the volume' as in the amount of adjustment to make to effect the correction? Volume of must? Volume of finished product? But suggest you visit:
Hope it helps.
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