"Tom" wrote in message
...
Have Gewurtz we picked Sunday, (Portland, OR)

Here are specs after pressing.

Brix 25
TA .60
PH 3.8

I need to get the acid up a bit and instructions indicate I need about 1
tsp
acid blend per gallon to raise .15. So in this case 11 gallons juice
would
need 3.6 tablespoons (I promise my next investment is a scale)

Just would like confirmation that I am understanding this right. Shooting
for about .75 TA

You need to keep your eye on the pH - not the TA - especially if you want to
inhibit ML. Add tartaric until the pH is down to at least 3.4. The TA will
take care of itself when you cold stabilize the wine.

Tom S