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  1. C

    High ph wine

    Yes , TA is 4.5 , Edited by: cabern
  2. C

    High ph wine

    My cabernet started to ferment with 3.4 ph and ended the fermentation with 4.5 ph.I dont want to end up making a flat and brownish oxidized wine. I will add tartaric acid and add 50 ppm so2 after rackingthe wineat the 21 th day of maceration. Any suggestions? What elseI cando?
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