{"id":76,"date":"2007-07-28T06:00:09","date_gmt":"2007-07-28T13:00:09","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/07\/28\/oregano-wine-recipe-ph-restored\/"},"modified":"2007-07-28T06:00:09","modified_gmt":"2007-07-28T13:00:09","slug":"oregano-wine-recipe-ph-restored","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/07\/28\/oregano-wine-recipe-ph-restored\/","title":{"rendered":"Oregano Wine Recipe: pH restored"},"content":{"rendered":"

I’ve been stirring my oregano wine every day since I used potassium bicarbonate<\/a> to raise the pH. Yesterday I took some measurements, and I found some good news and some bad news. The good news is that I succeeded in raising the pH to 3.67, and that’s high enough to permit fermentation. The bad news is that it hasn’t actually started fermenting again. It’s a waiting game for now, but if I don’t see activity in the next few days I’ll add more yeast.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve been stirring my oregano wine every day since I used potassium bicarbonate to raise the pH. Yesterday I took some measurements, and I found some good news and some bad news. The good news is that I succeeded in raising the pH to 3.67, and that’s high enough to permit fermentation. The bad news […]<\/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":[],"class_list":["post-76","post","type-post","status-publish","format-standard","hentry","category-enology","category-herb-wine"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t