On Oct 19, 10:38 am, "William Frazier" >
wrote:
>
> David, did you actually take a pH reading? Ideally your starting pH would
> be low enough so pH after malo-lactic fermentation is reasonable.
> Malo-lactic fermentation will raise pH by about 0.25 pH units.
>

Is this really the case in these situations? I would expect that in
(over) ripe grapes there wouldn't be that much malic acid left, so a pH
increase of 0.25 due just to MLF seems too high. Never measured this
though so have not data to back this up, just a theory.

Pp