{"id":69,"date":"2007-07-13T12:00:22","date_gmt":"2007-07-13T16:00:22","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/07\/13\/oregano-wine-recipe-ph-crash\/"},"modified":"2007-07-13T12:00:22","modified_gmt":"2007-07-13T16:00:22","slug":"oregano-wine-recipe-ph-crash","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/07\/13\/oregano-wine-recipe-ph-crash\/","title":{"rendered":"Oregano Wine Recipe: pH crash"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/pic\/20070722 - ph of oregano wine.jpg\" alt=\"pH meter, in champaign glass about one quarter full of oregano wine, shows a pH of 2.69.\" title=\"pH Of Oregano Wine\" vspace=\"10\" hspace=\"10\" align=\"left\" \/>My <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/06\/08\/oregano-wine\/\">oregano wine<\/a> has been fermenting very slowly, and I suspected a pH problem. I was following a recipe that called for 3 tsp of acid blend. I decided to add only 1 tsp at the beginning, because I was afraid the pH could drop so low that it would inhibit the yeast. The must was mainly sugar and water, so there wasn&#8217;t much to buffer it &#8211; a little acid could push the pH a long way. Yeast has a difficult time when the pH drops below 3. I decided to take a sample and do some measurements. The pH meter, reading 2.69, confirmed my suspicion. The specific gravity was 1.052, which is less than the 1.060 on 6\/30\/07. That means it&#8217;s still fermenting, but it&#8217;s been over a month and it&#8217;s still got a long way to go. I measured the TA as 6 g\/L (tartaric). I&#8217;m not sure what to do about this yet. I might be able to rack it and let it ferment out slowly under an airlock. I could try and neutralize some of the acid, pushing up the pH, to get fermentation going again.<br \/>\n<br clear=\"all\" \/><br \/>\n<em><\/p>\n<h2>Update 7\/25\/2007 &#8211; Fixing the pH crash by neutralizing acid<\/h2>\n<p>To <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/07\/25\/oregano-wine-recipe-restarting-a-stuck-fermentation\/\">fix the pH crash<\/a>, I neutralized some of the acid with potassium bicarbonate (KHCO3). This will raise the pH and should get things going again <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My oregano wine has been fermenting very slowly, and I suspected a pH problem. I was following a recipe that called for 3 tsp of acid blend. I decided to add only 1 tsp at the beginning, because I was afraid the pH could drop so low that it would inhibit the yeast. The must [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,17],"tags":[48],"class_list":["post-69","post","type-post","status-publish","format-standard","hentry","category-enology","category-herb-wine","tag-nad"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":0,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/69\/revisions"}],"wp:attachment":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/categories?post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/tags?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}