> Second, I would really question the TA level, for a Napa Cab with this
> pH, it seems way too low. If you know some winemakers in your area,
> just give them a taste sample for a quick sanity check, they should be
> able to tell you if the acid is that low.
>
> Pp

Hmmm.. thought I wanted the sulfite level to stay up around 40ppm, geez
the more I try to learn the less i think i know :-)

On the vintner I wish I did.. just moved here a couple years ago and
haven't really met any winemakers here. I'll check around, maybe a
friend of a friend or something.

I know labs aren't infallable, but this place was HUGE with people
scurrying all over at this time of the year. Their site is he
http://www.etslabs.com Three analytes was $ 54.00, seemed high, but my
point is that I would trust their number more than mine. With my swirl
in a plastic cup titration it appeared to be around .6 .

Should this taste really tannic at this time? The brix is still way up
there, but it tastes much like a regular drinking grape juice by the
bottle at a grocery store.

Thanks for your input,

Rick