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To adjust or not to adjust (an acidic issue)
What is your thinking on if and when to adust acid on a red wine
(Syrah, Cabernet Sauvugnon, Merlot, Cab Franc, etc). I have a Merlot in secondary / MFL fermentation. pH at time of press is 3.66 (two days into MLF) - from original pH at crush of 3.53. TA unknow (some NaOH supply problems). Your thoughts? |
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