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24 hours and the juice is starting to color up. Tasted it this am and decided to bump the acid just a touch with a Tartaric acid addition...just .5 g/l will do the trick.
The juice is quite flavorful...lots of raspberry, blueberry and plum characters.
New labs, post addition:
Brix = 25.3
pH = 3.66
TA = 6.2 g/l
-Fermento
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