JJC,
do you have a pH meter? If not, get one. Take a reading, adjust with
Potassium Carbonate. Tartness doesn't just come from acidity.
Joanne

"JJC" > wrote in message
om...
> I googled this topic to read previous discussions and mostly found the
> 100% juice debate. I just started a one gallon of Clementine and
> wanted to hear from others who have done the same regarding
> ingredients, quantities, and results (if any yet). I used 5 pounds of
> clementines, 2 peeled and sliced bananas, grated zest from several
> clementines (used a minimal amount to avoid bitter pith). My initial
> SG was about 1.080 - a little low but hopefully there is some sugar
> still trapped in the fruit that will take it higher. My TA was .31
> but per what I read on Jack's site I am going to adjust post
> fermentation with citric acid.