> 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.

Thanks for your input Paul, I would definitely not want to have first
hand experience with ruining a 60 gal barrel. I'll get the results
later today or in the AM. It is definitely kicking off fermentation
though, so I hope it isn't too late to adjust to a 'safe' level.

Rick