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 Last year I mentioned how beautiful the color of the wine/must was during fermentation. As you can see from this picture, it turned out a beautiful claret color. I my opinion, just beautiful. Now the pH of the grapes last year was 3.55-3.6. If you want to read about the colors from last . . . → Read More: How pH effects color of wine  In all of my research, everything tells me that to harvest grapes at a pH of > 3.5 is inviting spoilage or microbe growth. The recommended pH of a wine for reds is around 3.5. Microbes thrive in a pH > 4.0. And the optimum pH for bacterial multiplication is 4.2-4.5. From the time . . . → Read More: When to harvest: pH vs TA |
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