"ziggy" > wrote in message
...
> When you chill to bring out the excess TA does the ph raise back up again?

Good question, but it's hard to say for sure. By the time ML completes the
wine will be at a higher pH than you adjusted it to though.

The reason I suggested adjusting the pH from 3.9 in the first place is that
if you did nothing at all to that must, by the time fermentation and ML were
complete the wine would be so flat you could bottle it in _envelopes_! It'd
probably go well with tortillas and flounder though. ;^D

Tom S