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Thanks for the education all, I'll give it some time to age, will cold stabilize and retest in 2-3 months.

ML is complete, i tested it with paper chromatography. It tastes a bit on the acidic side but not repulsive. I have never degassed a wine, what is the procedure? Or will it degas by itself over time?

What effect will lowering TA with potassium carbonate have on the Ph? And the bigger question, why did my TA go from 6.3 g/L pre-fermentaion to 9 g/L post-fermentaion? Went through ML fermentation and now the TA is at 8.7 g/L Ph is 3.43 My thought process now is to do bench trials with...

I'll give that a try, thanks.

Thanks for the tip, it's been a week, I'll test it again tomorrow.

I recently made wine from frozen must from Peter Brehm, two pails which makes about 5 gal after the first racking. Before pitching the yeast I let the must warm up to room temperature, measured acid: 4.65 g/l, ph: 3.46 and brix:24.6. I decided to bring the acid up to 6 g/l by adding 266g of...