Fruit Wine AlchemistSupporting Member
- Sep 6, 2020
- Reaction score
Could you please explain how this works? In the comment right above yours, @winemaker81 talks about chilling your wine to reduce acid. That makes sense if there is excess tartaric acid and it precipitates out. If there is not excess tartaric acid, then the pH probably won't change. But how could chilling increase the acid (lower the pH)?Cold stabilization of a wine below ph 3.6 will push the ph even lower, how much is probably dependent on the buffering capability of the wine. It is counter intuitive that it goes that way. Also I've never seen much of a change in ph from the cold.