"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?

We've covered this problem (high pH, high TA) several times this crush. The
answer is the same: hit it with tartaric before fermentation to bring it
down to ~3.4pH, _ignore_ the TA, and chill out the excess TA after
fermentation. Piece of cake...

Tom S