As I reported a few days ago, picked up some Baco must that had already
fermented. The winery, Lakeview Cellars did the right thing for me, and
offered me a credit or a refund. I chose the credit toward the Reisling I
had ordered. They also let me have more Reisling even though it is in
short supply, and others who ordered much more than I will not get their
full order.

So kudos to Lakeview for that.

So I picked up the Reisling - the vineyard reports 19.0 Brix, 10.5
grams/litre acid, and ph of 2.65.

My own SG reading is 1.082.

Is the acid a little on the too high side? Anything else you professional
home winemakers notice that I should be aware of?

Thanks!

Ian