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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Everything Else
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Wine - Using In Cheese Making
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Topic: Wine - Using In Cheese Making (Read 7040 times)
dmasterman
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Re: Wine - Using In Cheese Making
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Reply #15 on:
March 30, 2011, 04:08:23 PM »
Thanks for your info, iratherfly. Once, I tried to make champagne cheddar. I boiled the wine, thinking that the carbonation would mess up the pH – but I didn’t think of bringing the pH to 5.5. Does anyone have any experience with champagne cheddar?
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Tomer1
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Re: Wine - Using In Cheese Making
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Reply #16 on:
May 16, 2011, 03:40:32 PM »
Accually high sugar in grapes has a direct relation in grapes must but the sugar content itself is not responsible for the increase in PH,
The lowering of acid during ripening is caused by the vine's use of it (mainly malic) as an energy source for respiration.
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Everything Else
»
Wine - Using In Cheese Making