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  1. L

    What do I do if my pH is above 4.0?

    I am not sure why, but my pH on my Syrah started out at 3.5, I just finished MLF and it is now above 4.0 and is at 4.5. This is going to lead to long term storage viability. Does anyone know why it would get that high when I started at 3.5 when I crushed? Is there any viable way for a...
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