Sulfite-free does exist

[Thomas]

Tim,

"I know in warmer climates the issue is sometimes too low pH (that is, too acidic)."

You've got the acid/pH information backwards.

Low sugar, high acid/low pH is a cool climate profile.

As sugars rise in a warm climate, acid drops/pH rises.

There are minor exceptions to the rule, but those are anomaly years (at least in a cool climate).


Either an addition of calcium carbonate or ml fermentation will raise pH.

[This message has been edited by foodie (edited 01-10-2010).]