John - I grow Vidal and make it's wine also. Your acid numbers look good,
both before and after your adjustment. Did you grow these grapes or did you
buy them from a grower? I ask because the 1050 specific gravity is about
the same as 12 brix and is very low. My Vidal are at 18 brix (sg 1075)
right now and I'm hesitant to pick even though it's getting sort of late
here in the KC area. You had to add quite a lot of sugar to get up to the
1085 starting gravity. This would be a pretty big volume increase and may
lower your finished acid content. You can tell by taste if the acid is too
low in the finished wine and adjust by the numbers and also by taste until
you get the tartness you like. Then sweeten to taste before bottling. BTW,
my great 1999 Vidal remained on fine lees for several months during the
winter before I racked off and bottled. I always believed that extended
lees improved the wine.

Bill Frazier
Olathe, Kansas USA

"John Fouts" > wrote in message
.. .
> Here are the answers to the questions you ask...
>
> The wine is going to be a Vidal Blanc - I have only recently begun
> fermentation.
>
> The inital acid level was .60% tartaric acid prior to fermentation.
>
> I raised the TA level to 0.65%.
>
> I added sugar to increase the initial SG to 1.085 from 1.050 in hopes of
> generating a semi-dry to dry wine.
>
> The initial ph reading was 3.6.