Has anyone re-adjusted the PH in already bottled or finished wine?
I am in a wine club, and I have taken on the task of looking at the chemistry of the wines. PH, TA, SO. Some of our finished wines are right on the button, but a few are off. Our Cab 14 has a PH of 3.53. I used potassium bicarbonate and lowered the PH to 3.9. Huge improvement to the wine. A Chardonnay was about 3.8 raise it to 3.5 now it is fantastic.
We have about 6 cases of Cab. I was going to pour all the wine into a vessel and adjust the PH and re bottle. I may carboy it and rack after a week then re-bottle.
Has anyone done something like this before?
Any cautions or downside?
I am in a wine club, and I have taken on the task of looking at the chemistry of the wines. PH, TA, SO. Some of our finished wines are right on the button, but a few are off. Our Cab 14 has a PH of 3.53. I used potassium bicarbonate and lowered the PH to 3.9. Huge improvement to the wine. A Chardonnay was about 3.8 raise it to 3.5 now it is fantastic.
We have about 6 cases of Cab. I was going to pour all the wine into a vessel and adjust the PH and re bottle. I may carboy it and rack after a week then re-bottle.
Has anyone done something like this before?
Any cautions or downside?
