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pH Adjustments Post-MLF
Dave Rearick — Roswell, Georgia asks,
I harvested my first crop of Chardonel and Norton this year. Both had pH in the 4.0-4.24 range with total acidity (TA) around 8. After malolactic fermentation, my TAs were around 7, but the pH still stayed high. I’ve heavily sulfited to protect the wine, but I’m curious if you feel I should lower the pH prior to aging by adding tartaric acid, or just follow my SO2 and maybe adjust after six to nine months?