• January 14, 2016 at 3:35 am #649
    Don Holmes

    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!

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