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thanks to all for responding. I did add about 75ppm sulfite at crush. Does that make MLF not the best option? What about Ca carbonate to lower the TA as the wine is still very young? Maybe doesn't need to be cold stabilized if CaCo used instead of KCo? My PH is currently 3.4. Much appreciate the...

Hi. I'm new to this forum and have a question if anyone knows the answer. Just finished fermentation on 600 lbs of cabernet sauvignon. Already pressed and finishing secondary fermentation now, about 45gal of wine. The must acidity was about .6%, but now has risen to .8%. I thought fermentation...