All of those TA's look too high to me, some way too high. I usually
shoot for a TA of 6.0 to 6.5 in a dry white, 0.5 less on a dry red. A
bit of sugar is another option as Lum mentioned, and the TA can be in
some of those ranges with a little sugar. (I am not of the pH is
everything camp, it just does not work for me. Taste is everything, I
get more predictable results from TA values than pH. I use pH too,
but not for balancing.)

Whatever you do, test it first. Acidex is mostly calcium carbonate
with seed material as I recall. That's a bad idea on a wine near
bottling, I made that mistake already. You may have crystals dropping
out for months. 1 g/l TA makes a huge difference in my opinion, try
bumping a sample down with potassium carbonate or bicarbonate, chill
it and see what you think.
Regards,
Joe


"Lum" > wrote in message >...
> "glad heart" > wrote in message
> om...
> > Finally had a chance to pull out my chemistry set yesterday. Here are
> > the results:
> >
> > Kits:
> >
> > -- BK Carmenere Malbec: pH 3.27 TA 7.5
> > -- White Zinfandel: pH 2.82 TA 9.5
> > -- Cabernet Blush: pH 2.90 TA 10.0
> >
> > Note: the latter two were inexpensive concentrates made to 19l rather
> > than 23l.
> >
> > Pasteurized Juice:
> >
> > -- Frascati: pH 3.14 TA 7.75
> > -- Soave: pH 3.44 TA 6.4
> > -- Gewurtzramininer pH 3.25 TA 6.9
> > -- Merlot: pH 3.53 TA 6.5
> > -- Gamay: pH 3.54 TA 7.6
> >
> > Country Wines:
> >
> > -- Blueberry pH 3.14 TA 8.0
> > -- Apricot pH 3.50 TA 8.0
> > -- Crabapple/Apple pH 3.23 TA 9.3
> > -- Rhubarb pH 3.21 TA 7.5
> >
> > I tested free S02 on just a few samples. More Titrets on order.
> >
> > Your comments and suggestions are most welcome. I can clearly see how
> > kits made to 19l instead of 23l throw off the balance. Perhaps it's
> > not too late to dilute. Is Acidex an option? Blending? Cold Stab?
> >
> > The taste test surprised me. All of the above are 7-8 months old.
> > Nothing tasted very interesting or good. I expected a "young wine
> > holding promise" taste by now in most of them. The country wines hold
> > the most promise on the taste test - that really surprises me (the CWs
> > are all off dry).
> >
> > Thanks, Jim
>
> Jim, there is an old saying in the wine industry........"a little sugar in
> the wine will cover a world of sins."
> Lum
> Del Mar, California, USA