I also advise testing the TA but a pH of 3.7 is likely to climb to at least
3.9 to 4.0 or above.
True, some people love a high pH wine because it can be drunk early but you
are encouraging wild yeast and wild ML to compete with the sugar. Off
flavors and aromas are also very possible to develop in this pH environment.

Since you are having a lab check your value, I suggest you also see if you
can talk to a technician at the lab and get their opinion.

I harvested my Merlot today in my backyard vineyard. My pH was 3.7 and I
added tartaric. Others may disagree and have other experiences but I have
made horrible wine in the past by not lowering my pH. It tasted fine at
bottling but got worse instead of better as it aged. If you don't know
anything about mercaptans and spoilage organisms not adjusting your pH might
be a way to get some first hand experience.




"Ric" > wrote in message
et...
>I think you are making a red wine, yes? In which case, 3.7 is pretty
>typical; whether you adjust or not depends on taste, style, and total
>acidity. Most books will tell you to adjust it towards 3.5, but I would
>suggest that you be cautious; test the TA first; if that is low, maybe
>adjust it a little. Then wait until you can taste test it. Don't over-react
>to just one nunmber.
>
> Good luck!
>
>> Hi Ric, thanks for the response. I read in your other post the 1g yeast
>> per gallon isn't necessary, but shouldn't hurt I suppose. On the acid,
>> sorry that was a typo, I reread my message before posting but missed
>> the error. The actual pH was 3.71.. would you add acid? I'll have the
>> lab check that reading as well tomorrow.
>>
>> Thanks,
>>
>> Rick
>>
>
>