pH level
I just realized that a wine I, and moreso my girlfriend, are enjoying has a
pH of 3.92 !! I have to take samples to work to check as I do not own a pH
meter.Paper strips are not that accurate. I understand that if I don't lower
the pH to about 3.5, I could be inviting spoilage and weakening sulphite
effectiveness. I have other batches that I am adjusting that taste flat
also, using only tartaric acid. Anybody here leave pH levels over 3.5?
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