So I'm making a blueberry raspberry wine with a completely new recipe I just kinda came up with. Its been close to 2 months and it's still fermenting in primary.
I haven't checked the current Ph although I suspect its real low considering blueberry drops in points pretty drastically in primary.
I'm not complaining about the slow ferment. The flavors are gonna stay in the wine. What I'd like to know, if the Ph is less than 3.2 as I suspect, would this benefit the profile if I used MLF to raise the Ph?
I do a Black and Blueberry typically every year but completely different step process and I lysozyme it to prevent MLF as I would with an apple wine as I prefer the sour apple like bite that malic acid brings to the profile.
Posting my notes next.
I haven't checked the current Ph although I suspect its real low considering blueberry drops in points pretty drastically in primary.
I'm not complaining about the slow ferment. The flavors are gonna stay in the wine. What I'd like to know, if the Ph is less than 3.2 as I suspect, would this benefit the profile if I used MLF to raise the Ph?
I do a Black and Blueberry typically every year but completely different step process and I lysozyme it to prevent MLF as I would with an apple wine as I prefer the sour apple like bite that malic acid brings to the profile.
Posting my notes next.