Sudz
Sudz
- Joined
- Feb 16, 2009
- Messages
- 130
- Reaction score
- 2
I've got a dilemma concerning my Red Zinfandel which has just finished fermentation.
My pH is 3.7 which should be around 3.5. And my TA is too high at about 9.5 which should be about 6.5.
How can I lower my pH without making my TA worse?
My pH is 3.7 which should be around 3.5. And my TA is too high at about 9.5 which should be about 6.5.
How can I lower my pH without making my TA worse?