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  1. I

    Reducing PH?

    Relative newbie here- in my 3rd year of winemaking. This past fall I pressed from cab and merlot grapes producing 18 gallons. I did add malo bacteria, which seems to have pushed my PH levels. My PH readings are currently between 4.0 and 4.10 (each carboy is slightly different). I've read...
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