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gene

Paul E. Lehmann wrote:
> wrote:
>
>> On Mar 28, 6:59 am, "Lou" > wrote:
>>> I just realized that a wine I, and moreso my girlfriend, are enjoying has
>>> a pH of 3.92 !!
>> That does seem a bit high, but not out of reason. Many commercial reds
>> are in the neighborhood of 3.8. Remember though that there are a bunch
>> of factors that play into the overall "impression" that a wine makes
>> and how well that wine is preserved. If you may find that your home
>> made wines, left with a higher than average pH, will be out of balance
>> or won't keep well in the cellar.
>>
>> Greg G.
>
> It would be interesting to know if the commercial high pH wines (above 3.5)
> are sterile filtered prior to bottling and to know the free SO2 levels at
> bottling. My home made wines have not had much of a shelf life at high pH
> values - less than a year. Of course, I did not sterile filter either.

Many commercial wineries sterile filter all their wines.