weird pH at bottling

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mendozer

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I don't recall checking pH in previous years but this year I checked each batch as I racked into my bottling bucket. wines that were 3.6 and 3.8 were measuring 4.07 this day. I found this very odd and concerning so I dosed it with a hefty K-meta (1/2 tsp per 5-6 gallons, 3/8 tsp for smaller batches of 3 gal).
how can it rise during aging?
 

mendozer

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I wouldn't know about the K levels, but I do MLF on all my reds so that confirms your other idea. is it concerning, or normal at bottling? I checked my logs and I don't have bottling pH recorded. In fact I don't even know what cued me into doing it this time either.
 

balatonwine

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how can it rise during aging?
It is perfectly normal for wine pH to rise during aging. For example, tartaric acid will naturally participate out over time. In a well aged fine wine, you will not uncommonly see tartaric "crystals" in your glass for example. I once had a excellent well aged Cab Franc where there were crystals on the cork.
 

mendozer

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I did know about the tartaric acid and crystals, didn't even think about that affecting pH. whew ok I'm less worried
 

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