ArticleHigh-pH Wine, Stabilizing Whites and Cucumber WineWritten by Alison CroweHigher pH wine can be easily fixed . . . but the question is, should they be? As is often the case, the answer is sometimes. The Wiz digs deep into one reader’s pH dilemma as well as properly stabilizing a white wine and a fermentation question on a cucumber wine.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Pressing Issues, Making Bread with Wine Yeast and Light Strike Dumping your pomace and finding the grapes still juice-laden after pressing is frustrating. The Wizard has some pointers for getting the most from your grapes as well as baking bread with wine yeast and the concerns of light strike on your wines. Article MEMBERS ONLY Barrel Cleaning, Kit Wine Tannins and Proper Sulfite Levels It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining!