Tristan,

I was hoping you could give me some guidance. I have 12 gallons of Petite
Sirah and 12 gallons of Syrah from grapes from Oakley. Both were fermented
with Syrah yeast successfully. After pressing, the juice in the Petite Sirah
has a pH of 4.1 and TA of 8.5 g/l. The Syrah has a pH of 3.9 and TA of 6.6
g/l. I can deal with the Syrah as just adding Tartaric will help. But, the
Petite is throwing me off. What should I do with both high pH and high TA??
I have not put it through MF yet, not sure if I should. I understand that
this condition can be caused by 2 factors (too much malic acid in cold
climates or too much potassium in hot climates). Regardless, I'm not quite
sure what to do??

Thanks for your help !