> so I should ignore the fine points until i have the fruit, do a SG
> and pH test and adjust to suit? I'll explore this in other topics, but
> i think i get the gist.....

That would be the best approach. You could also throw caution to the
wind and skip the testing. I made several batches of assorted wines
and meads before I started testing pH and SG. I still don't test for
acidity. pH and acidity are generally closely (inversely) related,
however, in some cases you can end up with a high acid and high pH.
Jack Keller's web site (http://winemaking.jackkeller.net) has more
information on this. If you haven't already, I suggest you read his
articles on this and other wine making subjects.

Greg G.