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?
how can it rise during aging?