Done! I ordered some Potassium Bicarbonate. I will also give them a
ring next week to chat about my wine...Thanks a lot William you've been
very helpful!

Now that I have your attention... I guess I will add another question
to the thred.. Is Pot. Bicarb. also good in pre-treating the juice
prior to fermentation?

Cheers,

Shawn

If this is a kit wine, those acid levels are odd, they usually balance
everything before you get it.

If the Chardonnay came from a kit, why don't you remeasure, but this
time make sure you degas the sample first. Just put the sample in a
microwave and heat it until it just starts to boil. Make sure you have
calibrated the pH meter and that your sodium hydroxide is the normality
stated, you can use potassium acid phalate for that. piwine has all of
that too, I get a lot of stuff from them. (There is a pH meter FAQ on
RCW or I can email it to you if you would like.)

The way I prepare a sample for acid measurement follows:

* measure out 50 ml,
* boil and cool back down.
* add distilled water to make it back to ml if necessary
Then measure with calibrated equipment.

Joe

Thanks guys...

To answer your question... The Chardonnay was from juice and when I
tested it prior to fermentation it was fine...
Tom also suggested retesting, however, I wanted to wait until the
primary was over... I also think its a good idea to retest.. If I
understand I should boil out the CO2 and test the TA using the PH
meter?

I also did a Chromotography test yesterday I will let you all in on the
findings once the paper is dry..

Cheers,

Shawn

Yes, retest when it's finished. You can use the same de-gased sample
for both the TA and pH measurements. Degas even if it looks still.
Joe