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Malolactic with higher Ph/Adding water
Because malolactic fermentation raises pH should I go ahead with it
when I've already got a pH of 3.8 in a Syrah must? One more question to anyone who might know....That same must had a brix of 25.5 at crush time. Is it wise to dilute it with water to lower the alcohol content or would it be better to face the consequences of potential 14.8 to 15% alcohol at finish? Again, any advice would be appreciated. |
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