No longer a newbie, but still clueless.
- Mar 18, 2012
- Reaction score
- DC Suburbs
Just a note: I've now had the 'opportunity' to dose a handful of wines over the last few years that have somehow ended up with low pH after fermentation (numbers were decent, or very good prior). In all cases, pH increased and the wines improved significantly. I've been using the MoreWine example of 1g/L to increase pH by 0.1. In all cases, I've overshot. So I highly recommend treating this like you would any other acid adjustment. Start with half the dose you think you need. If you need to repeat, so be it. But it is better to come up short of your goal and repeat the process than to overshoot.