QI grow and make Cabernet Sauvignon and Merlot in southwest Idaho. The season is intense but short. In order to reach decent ripeness (~25 °Brix), I have been growing with a very high leaf-to-cluster ratio. The wine is fairly good but has high pH values. I adjust the must with tartaric acid to an acceptable value (~3.7), but malolactic fermen-tation always drives it over 4.0. I’m not sure what causes the high pH — soil composition, leaf ratio, or a combination of both. To bring down the pH I have to add so much acid it unbalances the wine. If I add a little sweetener it does make it quite drinkable. Can I use Splenda or stevia at bottling or will that breakdown and ferment like sugar? Your thoughts will be greatly appreciated.Daniel PageCouncil, Idaho AI hear you on the high pH/high TA unbalanced wine issue. I myself have dealt with some vineyards and some wine lots where I have had to add so much tartaric to high pH musts just to keep the pH below 3.85 after malolactic is
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A winemaker is left scratching their head when a wine that seemingly has fermented dry is still producing bubbles. The Wizard also provides suggestions for vinegar storage and the possible cause of odd-colored speckles on a cantaloupe wine.
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There has been growing interest in reduced alcohol wines in recent years as the health benefits and caloric reduction is lauded by the medical world. The Wine Wizard offers tips to a home winemaker looking to produce their own lower-alcohol wine. Another winemaker is trying to find ways to reduce their water usage in the winery.
