To Parent Forum January 14, 2016 at 3:35 am #649 Don HolmesParticipant Needed to add 1.5 gm./L tartaric acid to bring down high Ph [4.02] of the finished wine Ph is now about 3.75 which is a little more manageable. Flavor and aroma seem ok. Lesson learned:–Don`t cold stabilize high Ph wines! You must be logged in to reply to this topic.
