Just finished a fruit wine and the Ph is 3.7. I sort of think I should drop
it a little for long term storage. What's the general thinking?

That depends. What type of fruit. Some fruit wines just do not age very
long. If you are going to drink it in 2 years it is probably fine. If you
plan to keep it 3+ years then generally you should consider taking it down
to 3.5 or lower.

Ray

"Crhoff" > wrote in message
...
> Just finished a fruit wine and the Ph is 3.7. I sort of think I should
> drop it a little for long term storage. What's the general thinking?
>
>

It's orange wine

"Ray Calvert" > wrote in message
news
> That depends. What type of fruit. Some fruit wines just do not age very
> long. If you are going to drink it in 2 years it is probably fine. If
> you plan to keep it 3+ years then generally you should consider taking it
> down to 3.5 or lower.
>
> Ray
>
> "Crhoff" > wrote in message
> ...
>> Just finished a fruit wine and the Ph is 3.7. I sort of think I should
>> drop it a little for long term storage. What's the general thinking?
>>
>>
>
>

I have made orange wine one time about 3 or 4 years ago. It seems to keep
fairly well. But mine came out very acidic, If I remember right pH about
3.2. Generally, the lower the pH, the longer it will keep and the less
sulfite needed. You know, I really need to pull a bottle of it and try it
again. It was not my favorite but not bad.

Ray

"Crhoff" > wrote in message
...
> It's orange wine
>
> "Ray Calvert" > wrote in message
> news
>> That depends. What type of fruit. Some fruit wines just do not age very
>> long. If you are going to drink it in 2 years it is probably fine. If
>> you plan to keep it 3+ years then generally you should consider taking it
>> down to 3.5 or lower.
>>
>> Ray
>>
>> "Crhoff" > wrote in message
>> ...
>>> Just finished a fruit wine and the Ph is 3.7. I sort of think I should
>>> drop it a little for long term storage. What's the general thinking?
>>>
>>>
>>
>>
>
>

Iv'e made 3 versions now and think I'm closing in on what I want. The last
one I used 100% juice + some white grape juice, no added water. Took 1 #
sugar per gal for a starting 1.095. Adjusted with acid blend. Am about to
try one adjusted with more tartaric acid to get a lower starting Ph. Am also
going to oak it a little. When one has a orange tree it's easy to play
around.


"Ray Calvert" > wrote in message
et...
>I have made orange wine one time about 3 or 4 years ago. It seems to keep
>fairly well. But mine came out very acidic, If I remember right pH about
>3.2. Generally, the lower the pH, the longer it will keep and the less
>sulfite needed. You know, I really need to pull a bottle of it and try it
>again. It was not my favorite but not bad.
>
> Ray
>
> "Crhoff" > wrote in message
> ...
>> It's orange wine
>>
>> "Ray Calvert" > wrote in message
>> news
>>> That depends. What type of fruit. Some fruit wines just do not age
>>> very long. If you are going to drink it in 2 years it is probably fine.
>>> If you plan to keep it 3+ years then generally you should consider
>>> taking it down to 3.5 or lower.
>>>
>>> Ray
>>>
>>> "Crhoff" > wrote in message
>>> ...
>>>> Just finished a fruit wine and the Ph is 3.7. I sort of think I should
>>>> drop it a little for long term storage. What's the general thinking?
>>>>
>>>>
>>>
>>>
>>
>>
>
>