Alex,
They are not pressed yet, so if you are sure of you math, and pretty
sure of your equipment, I would not worry about it. I did the same
thing this year and measured after addition and thought I screwed up
big time. (My pH followed the TA though, it was low and the TA was
way high.) If the sample was gassy, my pH read high until degassed.
If it was not, I dunno...
Regards,
Joe

>
> Anyways I attempted to correct this by adding some tartaric acid. I wanted
> to bring up the TA to about .7 and hopefully drop the pH. I figured that
> the 550lbs should yield around 30 gallons of wine so I added 1.8g/L for 118
> L for a total addition of 212 grams. I took a sample of juice to my lab and
> got the following:
>
> TA 9.2
> pH 3.7