pp wrote "I've been having a pretty consistent problem with titrating white
juice before fermentation, adding tartaric acid based on the results, and
then titrating after fermentation that the TA level is way too high."

Are you sure of the volumes of juice you are working with?
Was the starting juice very well mixed before sampling for acid test?
Are you sure your acid addition was totally in solution before testing?
Is there carbon dioxide still in your fermented wine?
Does the wine taste too acid?

Bill Frazier
Olathe, Kansas