I agree with Lum. It will probably taste fine or even great at 12 to 18
months. The is when you get busy. The proper procedure it to drink it
before it reaches 3 years.

IMHO
Ray

"Lum" > wrote in message
...
>
> "Bonaquisti" > wrote in message
> ...
> > My batch of CA Zinfandel is progressing nicely, but I have a problem
with
> my
> > PH. I tested last night, and found that while my acid is good (.70) my
> sulfite
> > is good (40ppm) my PH is out of conbtrol at 3.8!
> >
> > What are my options? Add more tartaric and then cold stabilize? or add
> an
> > acid reducing chemical?
> >
> > Any help would be appreciated,
> > Best,
> > PB
>
> Here is a second opinion PB. I would not attempt to change the pH of your
> Zinfandel. It will make a fine wine as is. Keep everything clean, and
when
> the fermentations are complete, raise the molecular SO2 up to 0.5 mg/l,
not
> 0.8 mg/l. (Contrary to popular belief, there is nothing holy about 0.8
mg/l
> of molecular SO2). The wine will taste just fine, but it may not last for
> twenty years.
>
>
>
>