Hi everyone,

Sorry to plague you with yet more questions. Here's the situation.

Have 20 gallons of Pinot Noir must that's been cold-soaking for 72
hours. I'm almost ready to pitch the yeast starter, but took a few
final pH and TA readings, and wanted to run it by everyone.

I understand that potassium extracted from skins tends to raise pH,
especially towards the end of a cold soak.

I was unable to take an initial pH reading right after crush.

The readings this evening we TA .60%, pH 3.95.

I added a solution of Tartaric acid at the rate of 3g/L and the new pH
is about 3.82. I haven't done a TA test.

>From what I've read, winemaking in the 3.7-3.9 range isn't unheard of,
and tends to make more of a "big red" Pinot. I doubt this will last
more than 3 years, especially if it's good, so I'm not too concerned
about making a wine that will last 8 years.

What I simply want to know is -- should I stop adding Tartaric where
it's at?

Would it be worthwhile to run one more TA test?

OR...

Should I just pitch the starter and go for it?

Thanks,

David