@4Score and I do a few tons of grapes each season. We will adjust our typical high pH grapes from this area down to 3.6.pH. We did this last year and two separate wines seem to rebound above 4.0 post ferment/mlf.
I'm not sure if we didn't properly adjust; we measure pH, add tartaric to the must, mix, re measure. We use two pH meters. We make a lot of small acid additions, a lot of mixing, a lot of measuring in all areas of the macro bins.
One thing we have not done is to double check the pH the following morning, before adding yeast. We will add this step this year.
We learned how important it is to do your acid additions preferment; you can add 5g/l preferment, but even 10% of that post ferment makes the wine undrinkable.
Anyone have any other suggestions?
I'm not sure if we didn't properly adjust; we measure pH, add tartaric to the must, mix, re measure. We use two pH meters. We make a lot of small acid additions, a lot of mixing, a lot of measuring in all areas of the macro bins.
One thing we have not done is to double check the pH the following morning, before adding yeast. We will add this step this year.
We learned how important it is to do your acid additions preferment; you can add 5g/l preferment, but even 10% of that post ferment makes the wine undrinkable.
Anyone have any other suggestions?