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 this is not ideal and can lead to bacteria growth.
So, what is the recommended method to reduce my PH? And where do I want it to level off? Thanks!
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 this is not ideal and can lead to bacteria growth.
So, what is the recommended method to reduce my PH? And where do I want it to level off? Thanks!