Hello,

I am new to the winemaking world and my latest batch of win is begining to
concern me. I innocullated 38L of fresh California Chardonnay juice 8 days
ago with LALVIN CY3079 bacteria and over the eight days the PH has been
dropping. As well, there is a good size froth at the top of the primary
fermentor. The fermentation itself has been very steady and the temperature
has been maintained at a steady 20 degrees Celcius.

I did several tests with the juice prior to innoculation and everything
looked good... PH 3.4, TA between 6-7, and no (or just traces of) SO2. Over
the last week the PH has dropped to 2.8 and the TA is about 10. I was hoping
to run MLF on the batch post primary fermation, but with such a low PH I am
not sure it is possible. My questions a Is this normal? Is it the CO2
that is causing the low PH? Or what is causing the PH to drop? And should I
do something to increase the PH? Like I already stated I am new at this so I
would appreacite any help....And please excuse my ignorance. Also, let me
know if additonal information is needed...

Thanks in advance,
Shawn