"Anthony J. Devitt" > wrote in message >. ..
> So a Ph of 3.83 is o.k.? The wine will be more vulnerable to spoilage
> right? But keep proper sulfite levels? Thanks for your response.
> "pp" > wrote in message
>

It's a bit high, but at this stage you might have to live with it.
It's harder to correct pH after fermentation and tartaric acid
additions also stick out much more, so if the wine tastes good and
balanced now, I'd just leave it alone. Yes, keep proper sulfite levels
and don't plan on aging it for too long.

Pp