Wow talk about printing "fun facts" on a Wine label! LOL
Quarterly shipment arrived today.
Quarterly shipment arrived today.
I like when they put those "fun facts" on bottles, this was on a 2012 Bell Clone 6 Cab I drank recently:
Love that - very few get to that level of detail, but I enjoy when they do. I'm often surprised at how high the pH is on some commercial wines.
Hi, A kit should already be balanced as the kit manufacturer intends so you don't need to add any additives to balance.
That being said - 4.4 sounds way high especially for a white. I could be wrong about a White Zin but whites are typically more acidic in the pH3.2-pH3.6 range. One pH is a logarithmic or ten-fold change in acidity which means that pH4.4 is 10x less acidic than pH3.4.
More acidity makes wine taste crisper (more crisp) or more tart depending on your point of view and less acidity makes it taste what many describe as "flabby".
Cheers!
-jonathan
@jburtner is right, 4.4 would be way to basic, and you would have serious potential for microbial instability. My first suspicion would be about whether or not the pH is really 4.4. How are you testing for pH?
I have ph strips that you color match and most definitely way on that end of the color chart. The first wine I made read 3.6.
Ok, I will adjust this bucket I am just brewing and leave the kit alone.
Thank you and jburtner. Especially for the explanation of why we need more acid.
Postman just dropped a tasty little morsel......
Certainly hope they didn't ship that via the USPS!
Your not shipping by ground are you?
Problem with wine coming via ground headed east out of CA is it moves from Napa/San Fran on I5 South to Los Angeles. Then IH10 East right through Phoenix which even in the Winter months can be 80 degrees at times. You have it even worse than me, with a long slog through all of TX before you even hit LA!
The safe shipping window via ground is only ~3 months at best!
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