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Ph question
I have cabernet franc wine made from Finger Lakes grapes. At the crusher
Ph was 3.35. After primary fermentation ,pressed at -.5 brix, Ph was 3.55. After press i added Enoferm Alpha mbr malo strain. Checked Ph after about 6 weeks or so and it is at 3.83. I'm assuming the jump is from the MLF. Wondering what type of an impact cold stabilizing will have on Ph. Should i try to bring the Ph down before cold stabilizing? I have not run TA tests. The wine tastes decent considering its age. |
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