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Topic: pH

13 result(s).

Testing for pH: What the big pHuss is about

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Near the top of the list of factors that winemakers should be measuring in their juice and wine is pH. Bob Peak breaks down the what, when, why, and how of measuring for this critical factor in winemaking.

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Crazy pH Shift

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I applaud you for trying fresh winegrapes in your home winemaking, you’re lucky that you are (relatively) close to a fine winegrape growing area like the Santa Ynez Valley. I grew up

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High-pH Wine

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QIn the above situation, what do you suggest I do? Do you agree that I should conduct MLF on my wines considering their high-pH characteristics? AFirst off, glad your Viognier got better!

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Bench Trials and Tribulations

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In late August, 2018, I picked 350 pounds (160 kg) of Sauvignon Blanc grapes from my favorite vineyard in the foothills of the Sierra Nevada in California. I had made very good

Monitoring & Adjusting pH

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I am always surprised at how many winemakers — new and experienced alike — still make wine with absolutely no concern for pH. It’s akin to never checking your engine oil in

pH Adjustments Post-MLF

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Absolutely, I would lower your pH prior to aging. No matter how high the TA is, if you’ve got a high pH as well, you are putting your wines at risk for

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Wine Wizard Revealed & Top 10 Winemaking Questions

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A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is

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pH pHacts: Tips from the Pros

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Wine and grape juice is a naturally acidic solution. A pH reading has an inverse relationship with acidity, in that, the lower the pH measure, the higher the acidity. While a wine’s

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pHiguring out pH

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Get an understanding of pH, why it’s important, how to measure pH, and how to correct it.

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Your Home Wine Lab

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Sooner or later, most serious winemakers conclude that it isn’t good enough to simply follow a recipe blindly. That’s a bit too much like painting-by-numbers. The expression of one’s own skill and

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What changes the color to blue when water is used to clean containers that held elderberry juice I used for winemaking?

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You’re right in assuming that it has something to do with acidity, but the answer you’re looking for is not exactly the presence of an acid but rather the absence of one.

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How do I adjust my wine’s pH without changing the TA?

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Ask almost any commercial winemaker and they will say that pH is one of the most important – if not the most important – winemaking parameter. Even though TA is important for

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Taking the Fear Out of Must Analysis

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I have something to confess. The most perfect, most exquisite wine passed through my racking cane this fall. I’m not bragging or anything; that’s just the way it is. Now, I should

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13 result(s) found.