I have a few wines going from CA grapes and juice, that I (think) have been
measured correctly, and are around .55 TA. I want to get the TA around .63 to
..65 but can't find in any of my books how much tartaric (by dry measure) to add
per gallon that would get my level up to where it should be.

There is some info on my acid test kit about adding 1 tsp (?). of acid blend
per gallon to raise the level by .15%, but I don't want to use Acid blend, I
want to use tartaric only.

Any help would be greatly apprciated!
Thanks,
Paul B