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?
 
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.
 
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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