I have had this sort of problems several times. I have tried to add acid to
get the pH down and generally I have not liked the results. When I have
just let it make as is I have come out with some pretty good California
style wines. My suggestion would be to leave it alone but drink it young (1
to 2.5 years) as it probably will not age well. Some others may have some
special techniques to treat this situation but ...

Ray

"Brian Lundeen" > wrote in message
...
> A friend's Syrah grapes have a very high pH of 3.9, but he doesn't want to
> add acid because he is happy with the TA of .68.
>
> What is his best course of action?
>
> Thanks
> Brian
>
>