I have cabernet franc wine made from Finger Lakes grapes. At the crusher
Ph was 3.35. After primary fermentation ,pressed at -.5 brix, Ph was 3.55.
After press i added Enoferm Alpha mbr malo strain. Checked Ph after about 6
weeks or so and it is at 3.83. I'm assuming the jump is from the MLF.
Wondering what type of an impact cold stabilizing will have on Ph. Should i
try to bring the Ph down before cold stabilizing? I have not run TA tests.
The wine tastes decent considering its age.