How do you raise the Ph? What is the "norm for reds and whites?
Tom

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Reduce the acid, the more tartaric removed the higher the pH. If you
want a guesstimate I would say 3.2-3.4 for whites and 3.5 to 3.7 for
reds.

Joe

Why am I always picking on your posts? lol

Actually, not picking at all - just adding; I tend to prefer my white
wines more crisp than most white wines here in California (I prefer
Burgundy's, NZ Sauvignon Blanc, etc); my target pH for my estate grown
Marsanne is 3.1 to 3.3; slightly more acidic than your range.
Ditto on the reds (Bordeaux / California style) - 3.5 to 3.7.

Tom - one thing that really helps me; find out / know the pH and TA of
different wines that you like / don't like. Talk to the winemakers.
That will help you decide, in future vintages, for each wine you make.
There is not a "one size fits all" - each wine is deserving of a
strategy that best complements the grape's inherent character, the
style you wish to emulate, the balance you're trying to achieve, etc.

Why am I always picking on your posts? lol

Actually, not picking at all - just adding; I tend to prefer my white
wines more crisp than most white wines here in California (I prefer
Burgundy's, NZ Sauvignon Blanc, etc); my target pH for my estate grown
Marsanne is 3.1 to 3.3; slightly more acidic than your range.
Ditto on the reds (Bordeaux / California style) - 3.5 to 3.7.

Tom - one thing that really helps me; find out / know the pH and TA of
different wines that you like / don't like. Talk to the winemakers.
That will help you decide, in future vintages, for each wine you make.
There is not a "one size fits all" - each wine is deserving of a
strategy that best complements the grape's inherent character, the
style you wish to emulate, the balance you're trying to achieve, etc.

I used to go that low but my generic whites come from the Central
Valley, it's usually Regina Juice as a base. If I make a Riesling or
Chenin Blanc at a pH of 3.1 it's just too sharply tart, you get the
acids way up front and can't taste anything else. I'm assuming they
are a little overcropped or it's just the hot weather, but they need to
be softer in my opinion. I usually blend something northern in to
round them out, we grow a lot of hybrids up here in PA and NY. I do
like a little tartness and agree the range is wide open, do what tastes
good to the end user. If you are shooting for a sweet wine the acids
can be quite high and pH pretty low.

Joe