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Message: <blockquote data-quote="Tnuscan" data-source="post: 635984" data-attributes="member: 24042">The reason I ask the above question, is because I read where someone (on the internet) asked if adding sugar to a juice would change the pH and a chemist answered that it would not. So I thought it would be the same wth making wine, and then someone informed me that if or when you added the yeast to ferment it into wine it lowered the pH.Which would mean one would need to check or re-check after adding more sugar. The muscidine I made started off with a pH of 3.2. I checked it in the field and after I crushed. The brix was 19 so I added enough sugar to raise it to 22brix, but I did not recheck the pH.The other day I racked it and it was down to 3.01pH after I degassed it. A less accurate (or cheeper) meter read 2.9.Thinking the fermentation would raise the pH, I was shocked to find it so low. So,, was it adding the sugar that dropped it? The BOLD underlined was brought from another post.</blockquote>

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