Thanks for your response Tom.

> First off, those sound like pretty reasonable numbers for a red wine, but
> I'm confused. If you reduce the pH the wine will become even _more_ tart.

I'm concerned about the pH being too high from a stability point of
view. I'd like to age the wines if I can get the chemistry right.
Pambianchi suggests pH closer to 3.1 or 3.2. Ideally I need to lower
pH a little and TA even more (I think).

So, basic procedure(?): add tartaric to lower pH and then chill (with
or without a reducing agent like KHCO3)?

TIA and cheers,

Jim