I have finally moved from the Brew King kits to buying grapes. I picked up
100 pounds of Cabernet grapes the other day and they are happily fermenting
away (still on the skins). OG was 21.3°P and TA was between 60 and 70 I
should have used smaller increments but WTF, it was my first time measuring
TA). What is the difference between TA and pH? I have a chem degree some a
technical answer is welcome. I haven't measured pH yet as my meter needs new
batteries.

-Danno

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email me at s_danno at msn dot com
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