@jburtner is right, 4.4 would be way to basic, and you would have serious potential for microbial instability. My first suspicion would be about whether or not the pH is really 4.4. How are you testing for pH?Hi, A kit should already be balanced as the kit manufacturer intends so you don't need to add any additives to balance.
That being said - 4.4 sounds way high especially for a white. I could be wrong about a White Zin but whites are typically more acidic in the pH3.2-pH3.6 range. One pH is a logarithmic or ten-fold change in acidity which means that pH4.4 is 10x less acidic than pH3.4.
More acidity makes wine taste crisper (more crisp) or more tart depending on your point of view and less acidity makes it taste what many describe as "flabby".
I have ph strips that you color match and most definitely way on that end of the color chart. The first wine I made read 3.6.@jburtner is right, 4.4 would be way to basic, and you would have serious potential for microbial instability. My first suspicion would be about whether or not the pH is really 4.4. How are you testing for pH?
I think I'd trust the kit manufacturer before I would trust the pH strips. I suppose that they are pretty easy to use on white wines, but I prefer a good quality digital meter that I know is giving me accurate results, then I have the confidence to know that a change needs to be made............I have ph strips that you color match and most definitely way on that end of the color chart. The first wine I made read 3.6.
Ok, I will adjust this bucket I am just brewing and leave the kit alone.
Thank you and jburtner. Especially for the explanation of why we need more acid.
Some stuff comes by ground, but only during cool months. This particular winery ships 2nd day air, landed in NO this morning, on the truck by 8, delivered at 10, UPS. Guess " postman " gave the wrong impression.Certainly hope they didn't ship that via the USPS!
Your not shipping by ground are you?
We keep a pretty good eye on the weather when the releases come out. A few of them actually ship out of Cali in refrigerated trucks to Dallas or San Antonio before dropping at UPS for the last leg, others have ice packs in them. I typically defer all of my shippings between the months of April and November, so I get spring and fall releases in November. April thru October is a no-no here too.Problem with wine coming via ground headed east out of CA is it moves from Napa/San Fran on I5 South to Los Angeles. Then IH10 East right through Phoenix which even in the Winter months can be 80 degrees at times. You have it even worse than me, with a long slog through all of TX before you even hit LA!
The safe shipping window via ground is only ~3 months at best!