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?
 
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.
 
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.
 
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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