Reducing acidity

Discussion in 'General Wine Making Forum' started by danno, Jan 25, 2020.

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  1. Jan 25, 2020 #1

    danno

    danno

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    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?
     
  2. Jan 25, 2020 #2

    sour_grapes

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    How sure are you of your calibration? That seems unreasonably low! How does it taste?
     
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  3. Jan 25, 2020 #3

    mainshipfred

    mainshipfred

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    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.
     
  4. Jan 26, 2020 #4

    danno

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    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.
     
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  5. Jan 27, 2020 #5

    NorCal

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    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.
     

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