High ph wine

[cabern]

My cabernet started to ferment with 3.4 ph and ended the fermentation with 4.5 ph.I dont want to end up making a flat and brownish oxidized wine. I will add tartaric acid and add 50 ppm so2 after rackingthe wineat the 21 th day of maceration. Any suggestions? What elseI cando?

 

[masta]

Did you test the TA?

 

[cabern]

Yes , TA is 4.5 , Edited by: cabern

 

[masta]

That makes sense and your plan of adding tartaric acid should bring the TA up and pH down within the proper range.