You can't tell ph by the TA. You must measure it separably.

You need to get a ph meter.

wrote:
> I checked the acid. TA is .65
> Your thoughts? I believe this equates to pH 4.2
>
> wrote:
>> Some winemakers might add water. I don't. I make it with 15% alchohol.
>> A Cab that ripe tastes pretty good dry. I would make sure the PH
>> starts at least 3.5 or below or it might end up flabby. I would assume
>> your dealing with a Ph of at least 3.8 or above.
>>
>> Bob
>>
>> wrote:
>>> bringing it to dryness? If the potential alcohol level of 26brix is
>>> almost 15% alcohol, should I be careful to not make the wine too
>>> strong? Any thoughts? I just crushed today and I'm looking to start
>>> the fermentation in the next 24 hrs or so.
>>> thanks
>