fishziblu wrote:

> it is my second go at making wine,and i've noticed that after the
> first fermentation,the ph increases. When i crushed the grapes my
> reading was 3.4, however on my first racking the ph has gone up to
> 3.9. Is there a reason for this? Should i check the wine more often? i
> have added some tartaric now. During the time it spent with a high ph
> could it spoil itself?
It is common for the pH to rise during or after fermentation. If you did not
add any Malo Lactic culture, your grapes probably underwent a ML fermention
from the natural culture on the grapes. You did the right thing by adding
tartaric. You also need to protect your wine with SO2 and the amount you
use depends on the new pH of your wine after you added the tartaric.