it is my second go at making wine,and i've noticed that after the
first fermentation,the ph increases. When i crushed the grapes my
reading was 3.4, however on my first racking the ph has gone up to
3.9. Is there a reason for this? Should i check the wine more often? i
have added some tartaric now. During the time it spent with a high ph
could it spoil itself?