I have a white ring around the neck of my Cabernet. I've read the archives and the general consensus was to sulfite and top up. My cab has been topped up pretty well during it aging, about 1/2 below the bung. I just tested the so2 and pH, it is:
pH 3.17 SO2 40 ppm
This should be sufficient to protect it from mycoderma IMO. I don't know why I have this. Is it a problem?
I am going to cold stabilize this wine to drop some of the acid out. A bit tart right now. I've shock sterilized my carbuoys that I am using for cold stablization. Maybe the cold will knock it back.
What are your collective thoughts?