On Mar 28, 9:59*am, "Lou" > wrote:
> 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?

I often bottle dry reds with a pH of 3.8, if they taste good they
taste good. They aren't necessarily wines to keep for 10 years, but
there is no need to wait years to drink a soft red and high pH wines
are typically soft. 3.92 is kind of high, I might adjust a bit.

Joe