@jeffersonmueller to your original post, a beverage with a pH of 5 falls in the beer family and is normally kept in a refrigerator to prevent microbial problems. Once we get above 5% alcohol (starting gravity of 1.050) food poisoning organisms aren’t a major issue, but flavor related microbes will grow. The active CO
2 release is a preservative now and keeping head space low keeps aerobic organisms out later. Having a dry beverage is a preservative (gravity below 0.995). ,,, Wine with alcohol above 10% is stable without refrigeration.
I wouldn’t be too concerned about pushing the pH to 2 (ie like a cola soda/ phosphoric acid) or pH 2.5 (like a citrus soda/ citric acid). Using soda as a model we can balance the flavor with sugar to make it pleasing. I have dropped the pH on finished ferments to “kill” the beverage so that it is stable. To do this a bench trial is suggested. For your five gallon I would pull out a pint/ 500ml and add acid by the 1/8 tsp to the sample > mix > recheck pH > taste > add more to get below 4 and preferably slightly above 3. With the ratio you find we could scale up and treat the whole carboy. ,, Paper is not very accurate, but it works. Also our great grandfathers didn’t have pH and didn’t kill themselves. ,,, again, 5% alcohol / pH 5 is relatively safe. You are dealing with buffering, or the higher percentage solids in the beverage, the more acid it takes to push it into target range.
This is my personal preference, aromatics make good taste. I like real lemon from the bottle or low levels of lime to build aromatics. This again is bench trial stuff, with lime go one drop at a time, lemon 1/8 tsp.
From a traditional beverage point of view, OXYGEN IS YOUR ENEMY! Air significantly reduces shelf life.
Welcome to Wine Making Talk. , , , , making wine is a lot like cooking, , , there are lots of pleasing ways to finish the beverage.