I'm embarrassed that every year I have the same question, and it still doesn't
make sense.

The grapes that I can get here on the east coast are usually overripe Central
Valley California grapes. Invariably, they have low acid levels. But I just
tested a sauvignon blanc batch that had pH levels in the 3.2-3.3 range (tested
with 2 different recently calibrated meters) and TA levels in the .50 range. I
tested the TA's on freshly pressed juice, using a titration method with a color
indicator. I even verified the titration using the pH meter and waiting for a
pH of 8.2 as the titration progressed, and the TA of .50 is valid. I guess my
NaOH standard could be off, but I doubt it.

So this is the question: How can there be that much discrepancy between TA and
pH? I can't see adding tartaric acid to a must that has a pH of 3.2.

What would you do?

Lee