It is a french rouge kit.

Maybe it is the CO2.
I took my readings 15min after I forced transfered the wine with CO2.
I will check again in a week.



(David C Breeden) wrote in message ...
Pete ) wrote:
Is my acid of .675 anthing to worry about?
My book says I can cold stabalize, and it might lower it.

I will be putting it in my fridge shortly.
I can leave it in there until the weather outside is colder.

Dunno. What kind of wine is it, again?

And have you removed all the CO2? That will falsely raise your TA
values.

Dave
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Dave Breeden