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malo ph acid

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  1. Samthedionisian

    Malo causing too high PH

    I inoculated my '17 pinot with malo on 7/12. The PH was already around 3.8 for the 14 barrels inoculated. Now they are all around 4.0 - 4.2. I read that acid additions should be done before fermentation, but there wasn't any description as to why. There is little to no free so2 right now because...
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