tag:blogger.com,1999:blog-4833607542803866056.post1043658373734085439..comments2023-11-05T04:46:04.074-08:00Comments on The 33 year-old Intern: And now the end is near....Andrew Nielsenhttp://www.blogger.com/profile/07668053001754626568noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4833607542803866056.post-90901172838227486572007-11-14T22:36:00.000-08:002007-11-14T22:36:00.000-08:00Interesting you focus on SO2 as it is important to...Interesting you focus on <BR/>SO2 as it is important to stablity. However, I have heard wine makers rave about PH also. 30 parts per million is all you need for the SO2 but the Acidity can be a big discussion going back to brix at harvest as we know PH goes up with sugars and old school argues 3.5 is the high limit this goes along with the 23-25 brix school of wine making. More modern wine makers do not worry until 3.7 and fruit as high as 28-30 brix. The underlying concern is stabilty over time. Old schools argues longevity is compromised by PH over 3.5 and the wine will not age as well. this is the art in the mechanics of wine making! I wrote an article on it a few months back, "green versus black" (seeds)Mark V Marinohttps://www.blogger.com/profile/15312663598239178489noreply@blogger.com