Crushed my grapes and tested the acid 4 times. I got an acid level of
0.30 TA three times out of the four. Which means I need to raise my
acid by 0.40. I have about 11 US gallons....or 42 liters. My
calculations say I need to add 158 grams of Tataric acid to do the
trick. Am I anywhere near correct on this. I've never had to add this
much acid before. The CV grapes seem very low on acid. The Brix is 24.
The acid kit solutions are a year old. Should I get new solutions and
retry? I just pitched yeast a couple hours ago.