"Tom S" > wrote in message
...
>
> "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
>
>
When you chill to bring out the excess TA does the ph raise back up again?

Rick