I forgot to include the PH measurement for the Port. It came in at 3.9, which is surprisingly high. Our initial PH measurement was 3.2, which may have been an error for such a high brix late season grape. I calibrated the PH meter twice and I verified that the PH meter is self correcting for temperature.
The PH has also come up from the fortification plus the port has likely started MLF, which raises the PH. With this high of a PH we will have to keep a close eye on it for spoilage and we will have to maintain a higher SO2 level. 30ppm is the minimum level that Angie recommended in her recent email.
Troy
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