Low PH

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Last September I bought 18 gallons of fresh Malbec juice. The PH has always been low 3.16 range. Yesterday I racked for the third time and noticed a lot of tartaric chips on the bottom of the carboys. . My last racking was in December. But more than that the PH dropped to 3.11. Another oddity the color is very light and has been since day one. I’m starting to think this isn’t Malbec at all. How should I address this
 
What does it taste like?

pH is ionization level, and it normally varies inversely to the TA. But not always. If the wine doesn't taste acidic, then the TA is average or possibly low.

Color? You purchased juice. Some color is extracted in the juicing process, but to get real color you need fermentation on the skins.

Taste is key. What do you like and dislike about the taste and body? Once we know that, it's possible to offer advice.
 
I neglected to mention that I purchased six bags of skins from Label Peelers and used two per six gallons. When I taste the wine, its like I didn't use the skins at all.
 
I neglected to mention that I purchased six bags of skins from Label Peelers and used two per six gallons. When I taste the wine, its like I didn't use the skins at all.
I grow Malbec. In my climate/soil the ph is usually high. I picked some early a few years back to try to preserve the acid. I don't have my notebook with me but I think the PH was still 3.4 to 3.5 and brix was 22 to 23. Drank it this year, the color was light and the taste thin, drinkable but disappointing. During ferment it didn't look much different than my typical higher PH grapes. I figure my grapes just weren't fully ripe.
 
I grow Malbec. In my climate/soil the ph is usually high. I picked some early a few years back to try to preserve the acid. I don't have my notebook with me but I think the PH was still 3.4 to 3.5 and brix was 22 to 23. Drank it this year, the color was light and the taste thin, drinkable but disappointing. During ferment it didn't look much different than my typical higher PH grapes. I figure my grapes just weren't fully ripe.
Like you said, the color is light and wine is thin. It’s going to be difficult to drink 17 gallons. I’m not bottling until September but I’m not sure that will change much.
 
Like you said, the color is light and wine is thin. It’s going to be difficult to drink 17 gallons. I’m not bottling until September but I’m not sure that will change much.
I only had about 6 gallons. I did think that it was fine with food. It just wasn't one I'd open for people if they just wanted a glass of wine. I'm no supertaster, and my palate is untrained so YMMV.
 
Like you said, the color is light and wine is thin. It’s going to be difficult to drink 17 gallons. I’m not bottling until September but I’m not sure that will change much.
Cooking, wine drinks, etc. When you have a LOT of wine, it's easy to use an entire bottle for marinades.
 
I'm pondering this years plan and was looking at oak options, found this statement:

"Oak adds a subtle, (or not-so subtle!) underlying dimension to many wines. Not only is it an expected flavor in Chardonnay, Pinot Noir, Cabernet and many other dry white and red wines, it also has an added benefit. Oak tends to "soften up" a wine, making it smoother, less harsh and more quickly drinkable. Oak can turn an ordinary wine exceptional, and can make a below-average wine taste much better. I have personally seen great transformations when oak is properly added."
 

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