"Tom S" > wrote in message .com>...
> Sounds to me like that's _exactly_ what you're seeing. You're getting
> higher measurements than you expected.
>

Ah, email/news, no matter how clear I'm trying to be, there is always
some crucial bit missing... What I forgot to add was that, based on
taste, the second (higher) measurement seems correct. I also remember
thinking, after I added the acid on the Pinot B, that it tasted quite
tart. I recall you talked in a post a while back about using the taste
as the ultimate guide, only I still don't have the right frame of
reference for guessing the final balance under all that initial
sugar...

> Still, that's probably not it. I'd guess that you're titrating dissolved
> CO2 + TA because you didn't degas the sample. Bring the sample just to the
> boiling point to drive off the CO2 before titrating.
>
> Tom S

Will do. I haven't got any fizziness while sampling, but it definitely
would be a good reference point to do a test after degassing. I'll
report back.

Thx,

Pp