Posted: Mon Jan 11, 2016 23:52
Good...that means the larger amount of wine should help drop the PH even more.
Should mean safe chorizo at lower than 5.3 PH, even with my 19C 48 hour fermentation with B-LC-007 (a bit on the low temp side for fermentation, I know)
Thanks RedZed!
Should mean safe chorizo at lower than 5.3 PH, even with my 19C 48 hour fermentation with B-LC-007 (a bit on the low temp side for fermentation, I know)
Thanks RedZed!