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Sangiovese PH 3.9

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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?
 

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.
 

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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