Many of the wines I did in 2022 had a percentage of fresh/ unpasteurized apple juice in them. That seemed OK since juice would have more fruit impact than formulating country wines with water. BUT now that I am clearing out the carboys I am seeing all the pH numbers have drifted up...
Some background: Harvested and pressed Vidal Blanc and Chardonel in October in Western PA. Have about 10 gallons total. Fermented from 1.090 to dry. Had to add in some acid blend but used a kit to do so. PH is about 3.4 for both. Have racked with campden about 4 times now. It’s clear and...
