I need some advice about how to increase the PH level of wine that is
just about ready to bottle. I have been working with only fruit wine
for my third year. At first I always added acid blend during the
primary stages but always ended up with a high TA. This year I decided
not to add any acid initially and let it ferment out and see what
happens. Presently I have two five gallon batches that are about ready
to be bottled. One is blue berry which measures out with a TA of .6;
PH 2.95 and SG of .996. The second batch is black berry whidh has SG
of 1.010, TA .75 and PH 2.78. I did calibrate my PH meter prior to
making these measurements and to reassure my self that it was working
correctly, I measured two different commercial wines at PH 3.83 and
3.79. All of my limited experience has been with fruit wines because
that is primarily what we have here in Georgia. Aubrey