Speaking of Acid Tritration, a great frustration for me is determining
the end point when testing reds. Yes, I dilute the wine
appropriately. Can someone please give me insight regarding the end
point color I should be watching for? A red will gradually turn to a
reddish-gray, then a more muddy red-gray, then brown-gray, then
green-brown-gray, then dark green (I think the sequence is something
like that) over a fairly large volume of NaOH additions.

What color do I say "Eureka! It's neutral!"?

Thanks, Jim