I assume you're planning to put wine through Malolactic fermentation also to
stabilize wine and help bring TA back down..

"Jim Hall" > wrote in message
news:G0FZg.89$sW.32@fed1read09...
> Sounds like a reasonable approach to me.. How many gms or ozs of Tartaric
> acid did you actually add the second time..?
>
>
> "David" > wrote in message
> ups.com...
> > I went ahead and have added more tartaric acid. From my calculations,
> > the must should now be around pH 3.66 or so, with about TA .77%-.8%.
> > I'm not worried about the TA, as I can always cold stabilize it later
> > on if I want to drop the acidity. The major thing was to have pH lower
> > than the 3.95 it actually started off at (blast that cold soak!).
> >
> > David
> >
>
>