Ph levels

[Knodes]

Hi everyone,
I’m just starting this venture and am few days (3) into primary fermentation. Everything seems to be going well: temp is consistently btw 71-74, Brix has gone from initial 1.09-1.05 however I tested Ph (i just got the meter and am far from an expert w it ) initial reading was 3.31, today , 3 1/2 days in it read 2.54. Is that too low?

 

[Rice_Guy]

3.31 is not an unusual pH for a white or fruit wine.
pH always changes while the yeast is working/ actively releasing CO2 which turns into carbonic acid
I run QA on buckets the vinters club orders, most members live with what it is and it works.

 

[Rembee]

The PH will read low during an active fermentation. Once fermentation stops you will be able to read a more accurate PH level.

 

[Knodes]

3.31 is not an unusual pH for a white or fruit wine.
pH always changes while the yeast is working/ actively releasing CO2 which turns into carbonic acid
I run QA on buckets the vinters club orders, most members live with what it is and it works.

3.31 is not an unusual pH for a white or fruit wine.
pH always changes while the yeast is working/ actively releasing CO2 which turns into carbonic acid
I run QA on buckets the vinters club orders, most members live with what it is and it works.

thanks for the response. I should have said that the wine in Cab Sauv.

 

[Knodes]

The PH will read low during an active fermentation. Once fermentation stops you will be able to read a more accurate PH level.

Ok that makes me feel better. Thank you