Reducing acidity

[danno]

Just checked the PH for my Chardonnay & Sauvignon Blanc that has been aging in glass carboys for about 5 months. It's quite low- around 2.75 for both. Is there any good way of getting the PH up? How about malolactic fermentation at this point?

 

[sour_grapes]

How sure are you of your calibration? That seems unreasonably low! How does it taste?

 

[mainshipfred]

I agree with Paul with regard to how does it taste, I have a 17 Sauv Blanc that was about that at bottling. It's actually quite nice although I'm down to my last few bottles and hadn't had it for about a year. Can't help you with the Chardonnay, it's just not one of my favorites.

 

[danno]

How sure are you of your calibration? That seems unreasonably low! How does it taste?

Thanks - I recalibrated my PH meter and it was measuring low. New measurement is around 3.1. The taste is pretty good at this point for both varieties.

 

[NorCal]

If it tastes good, I’d run with it. If you still want to reduce some acid, you could try cold stabilizing, put it in the fridge for a week or two. You might have some acid drop out.