On May 5, 8:25 pm, Charles E > wrote:

>
> And finally, I assume adding water will raise the pH. Do most fruit
> wines start with a low pH and adding water conveniently brings it into
> balance or is pH typically ok to begin with and must then be lowered
> (chemically?) after adding water? If so, it just seems like your
> trading one evil for another. Perhaps pH is the lesser of two evils...
>
> On 5 May 2007 11:04:39 -0700, Erroll Ozgencil >
> wrote:
>

pH scale is logarithmic, so water will have negligible effects on the
must pH when you're making wine.

Pp