Jim,
Thank you for the kind words. They are much appreciated.
Lum

"Jim Hall" > wrote in message
news:9QmSg.1222$ef2.53@fed1read09...
> Lum,
> Just wanted to mention that your online book that I downloaded maybe 5
years
> ago, sets in my make shift wine lab this time of year. Its in a 3 holed
> binder with notes from previous wine making adventures and added pages
from
> comments from this newsgroup in the past. I've found it very useful over
> the years to refresh my memory. I guess just wanted to thank you. It's
> clear and easy to read. Great book. Thanks.. -Jim
>
> "Lum Eisenman" > wrote in message
> m...
> >
> > > wrote in message
> > ups.com...
> > >
> > > Joe Sallustio wrote:
> > > > Hi Andyjone,
> > > > You sound good to go at this point, but I still don't get that
initial
> > > > acid value. I make wine from CV grapes and never saw it below 0.4%
> > initially but
> > > > rarely see it higher than 0.5% either.
> > >
> > > I know what you mean Joe. It seemed unusually low to me. I did
however
> > > test a total of 6 times using 2 different kits. Then 4 more tests as I
> > > added the acid in steps. I wonder if anyone else is seeing low TA
> > > numbers from the CV this fall?
> > >
> >
> > The only times I have seen such low TA values is when solid carbon
dioxide
> > was put directly into must or juice. I think the local cooling produced
> by
> > the dry ice can cause an abnormal amount of potassium bitartrate
> > precipitation.
> >
> > Lum
> >
> >
>
>
>