Pre-bottling Crisis

[jr98118]

This year I got my free so2 lab tested before I bottle, and I need to know how to address this problem with my merlot. The ph is too high - 4.18, and the free so2 is 3ppm. I know that I need to lower the ph - but should I use tartaric or citric acid? Any suggestions? TIA.

 

[jet]

I would use tartaric. With a jump that large, do not try to do it all at once. Add about 50%, retest and adjust fire.