Sangiovese PH 3.9

Discussion in 'Wine Making from Grapes' started by Donz, Aug 16, 2019.

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  1. Aug 16, 2019 #1

    Donz

    Donz

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    I made a 100 percent Sangiovese last year that has been bulk aging for 10 months or so. I bottled some recently and it is still really fruity and floral, good but could be better.

    I just checked the PH and it’s high at 3.9. Should I add some Tartaric to lower it down?
     
  2. Aug 17, 2019 #2

    ibglowin

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    Only way to really tell is do a couple bench trials. Its your wine, your pallet.
     
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  3. Aug 17, 2019 #3

    NorCal

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    I’ve bottled plenty of 3.9 pH wine. I target consumption within 5 years and haven’t had a problem yet.

    Adding tartaric would be for taste only and as @ibglowin said, this should be done in small quantities to see if this is something that makes the wine better to you.
     
  4. Aug 19, 2019 #4

    Donz

    Donz

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    Glad to hear that you have had no issues with 3.9PH in the past. I may do some bench trials or just give it some more time in the barrel.
     

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