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Why is high pH dangerous?
James Ellis, UK:
I wonder if you could possibly enlarge on your comments on the analysis of Porcupine Ridge Syrah . Why is pH 4.1 a problem? Why should the winery want to get this out early? Won't it last long? This info would be very helpful. (Neil Ellis's Shiraz I note at pH 3.5. Is this better?) It does taste gorgeous though.
me:...
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