Hi All,

I have a nice cabernet going in carboys now (30 gallons), and though the PH/TA
levels seemed OK prior to fermentation (TA 6 and PH 3.6) the TA has now dropped
to 4.5 with a PH of 3.48. My question: Is there a way to safely increase the
TA after fermentation? Every article I read always says to add it before, but
is it possible to add it after and get adequate results??

Any help would be greatly appreciated.
Thanks,
PB