My Chilean grapes, low PH before pitching MLB

[geek]

John, 4 months is a long time.
I'd be panicking by now and sulfite it to call it a day, but that's just me.

 

[Johnd]

John, 4 months is a long time.
I'd be panicking by now and sulfite it to call it a day, but that's just me.

Varis, I laughed when I read that! I check on it regularly, just looking for signs of anything out of the ordinary floating on top, all good. I'm a bit of a sanitation freak, so that's comforting. When I stir the MLB, I always give it a whiff, great there too. I am nervous but trying to be patient. My patience is pretty much going to end tomorrow....... Will raise pH when it goes into a barrel and try again.

 

[geek]

You may already know but be really careful and raise it with very little additions of whatever you're using, overshooting is VERY easy..!!
Add a bit, stir well and leave alone for an hour or so, then stir well and recheck the pH again.
I found this the hard way..LOL

Thank God I did this with this batch, the pH will definitely show a different number once you mix well again after the wine sits for an hour or two.
What do you plan on using?

I used potassium bicarbonate (needs cold stabilize) which is what I had handy.

Good luck and keep us posted.

 

[Johnd]

You may already know but be really careful and raise it with very little additions of whatever you're using, overshooting is VERY easy..!!
Add a bit, stir well and leave alone for an hour or so, then stir well and recheck the pH again.
I found this the hard way..LOL

Thank God I did this with this batch, the pH will definitely show a different number once you mix well again after the wine sits for an hour or two.
What do you plan on using?

I used potassium bicarbonate (needs cold stabilize) which is what I had handy.

Good luck and keep us posted.

I use potassium bicarbonate as well. Whenever I'm adjusting wines, be it Brix, TA, pH, I always go in little bitty stages, definitely great advice!