Steve:

That's the case before fermentation. The side effect of fermentation
is the acids get released from the binding, so you can measure the
correct value after as in wines made from scratch. The main practical
danger is in measuring TA at the beginning and adding acid to the kit
based on that and overcorrecting as a result.

In general, kits, especially the higher end, should be already
balanced by the producer, so there should be no need to add acid. As
Casey said, it can be a good idea to measure the acid anw, to match
the value against the taste as a learning tool.

Pp

On Feb 14, 10:16 pm, Steve > wrote:
> Casey:
>
> My understanding is that standard acid testing does not work with
> kits. Due to the the way there are made, some of the acidity is
> 'bound' and cannot be measured (at least taht's the way I remember
> what was said).
>
>
> Steve
>
> On Thu, 15 Feb 2007 04:01:24 GMT, "Casey Wilson" >
> wrote:
>