RE: Wine ph 3.2 - is this a problem?

[rtogio]

Hello,

I just started a batch of rosehip wine and added maybe a bit too much acid blend than I intended. The PH meter is now reading ph 3.2 for the must.

Is this a problem in the long run? I tasted the must and it's not too acidic, but I've heard that winemakers should try to keep their ph within 3.3 - 3.6.

Also, if this is a problem, can I use potassium bicarbonate to adjust the acidity?

Any input is appreciate.

 

[Masbustelo]

The reason for the 3.3-3.6 recommendation has to do with what most people will enjoy flavor wise, and the lower the Ph and higher acid, the longer the wine can be stored with less likelihood of spoilage. If you like it at 3.2, in the long run, thats better than 3.3.