With a pH at 3.0 and completed fermentation, you have a wine that is quite microbially stable, there are no consequences if it doesn’t taste tart or sharp from the acidity. It’ll take very little sulfite to protect it, and if it’s good, then all is well, because that’s what really matters.I have a white muscadine that has fermented dry and has been racked twice. The PH is 3.0-2.99 but I really like it. What are the consequences from being lower than the the recommended range?
There is some sharpness; if I had to compare with a well known commercial wine, I would say it is similar to the sharpness of a New Zealand Sauvignon Blanc like a Kim Crawford. I was kind of hoping that part would tone down a bit with age, but I have zero experience with what to expect from acid levels with age.... if it doesn’t taste tart or sharp from the acidity. It’ll take very little sulfite to protect it, and if it’s good, then all is well, because that’s what really matters.
I find that it varies, just put it in a small test tube, warm, shake and release a few times, and you’re good to go.This is something I forget to do about 90% of the time. Curious- how much can co2 really affect the results ? Are we talking .1 or is it all over the place?
This I did not know. I've taken PH readings during full blown ferment. Haha.Depending on how much CO2 remains in the wine from fermentation that pH might be skewed a little.
Fermentation on this one finished about two weeks ago. I aired it out pretty well when I racked it on Saturday by spraying it on the side of the carboy as it filled. (Somewhat unintentional)How long since fermentation finished?