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

Tis a personal judgement call at this point, Michael.

At crush, it would be hands down: add enought tartaric to achieve a 3.4 pH.
Then the wine will take care of itself through both fermentations and cold
stabilization (or aging).

Some things that aren't clear from your post:

Are the parameters you list present ones, or from crush?

Has MLF occured or do you plan on doing one?

Adding enough acid now to bring the pH within reason may produce an
undesirable effect on the taste of the wine: ie, too tart.

If the fermentation was clean, and your cellar is clean, then bottling a
high pH wine is feasible, though still risky. Chances are that it won't
last very long, but there are other factors that come into play (tannins
comes to mind). Part of the problem is that SO2 is virtually uneffective at
that pH level. Depending on the volume, I might consider just throwing a
party! In other words, drink up soon (within the next 8 months to a year).


clyde