If you can get it good and cold, you may want to add tartaric acid;
your wine may be high in potassium too, which pushs pH up. When the
excess tartaric acid comes out it is in the form of potassium
bitartrate, so you lower pH and titratable acid at the same time. It'
sounds crazy but works. I would add until the pH got to 3.6. By good
and cold I mean higher that 5 F but lower that 30F if possible. 20F is
the target as I recall. The French used to just open the winery doors
so temp control would be nice, but they made good wine back then
too...

Others may have thoughts too.
Regards,
Joe

(Michael Brill) wrote in message . com...
I read some posts and see this is rather common. I have a barrel of
syrah coming in pH of 3.96 and TA of 0.71. It's just fermented dry
and it was sulphered to 30ppm at crush.

Thoughts on level of acidification, if any?

Thanks, ...Michael