Finally had a chance to pull out my chemistry set yesterday. Here are
the results:

Kits:

-- BK Carmenere Malbec: pH 3.27 TA 7.5
-- White Zinfandel: pH 2.82 TA 9.5
-- Cabernet Blush: pH 2.90 TA 10.0

Note: the latter two were inexpensive concentrates made to 19l rather
than 23l.

Pasteurized Juice:

-- Frascati: pH 3.14 TA 7.75
-- Soave: pH 3.44 TA 6.4
-- Gewurtzramininer pH 3.25 TA 6.9
-- Merlot: pH 3.53 TA 6.5
-- Gamay: pH 3.54 TA 7.6

Country Wines:

-- Blueberry pH 3.14 TA 8.0
-- Apricot pH 3.50 TA 8.0
-- Crabapple/Apple pH 3.23 TA 9.3
-- Rhubarb pH 3.21 TA 7.5

I tested free S02 on just a few samples. More Titrets on order.

Your comments and suggestions are most welcome. I can clearly see how
kits made to 19l instead of 23l throw off the balance. Perhaps it's
not too late to dilute. Is Acidex an option? Blending? Cold Stab?

The taste test surprised me. All of the above are 7-8 months old.
Nothing tasted very interesting or good. I expected a "young wine
holding promise" taste by now in most of them. The country wines hold
the most promise on the taste test - that really surprises me (the CWs
are all off dry).

Thanks, Jim