ArticleCrazy pH Shift, Acidity in Wine Kits, Adjusting SO2, and Untoasted Oak BarrelsWritten by Alison CroweA winemaker experiences a large and unexpected pH shift from a feral fermentation. Learn about the potential reasons as well as what to do with an untoasted oak barrel, pre-fermentation sulfite levels, and acid adjustments in wine kits.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Bracing Barrels & Coffee Wine The level of caffeine, of course, will depend on how much coffee you used in the recipe — just as your average cup of joe will be stronger with the more ground coffee, so will your wine. Article MEMBERS ONLY Chlorine Conundrum & Country Wines: Wine Wizard I never use any chlorine-containing cleaning compounds in my winemaking and don’t recommend it to anyone. There are plenty of alternatives for cleaning, one of my favorites being sodium percarbonate.