Couple observations;

one, pH is most important relative to microbial stability. Those pH
numbers are not so far off as to cause crisis. Have you done a bench
trial to see how much acid would be required to get the pH below 3.7?

two, TA is more important relative to taste. Those numbers are indeed
whacky, and I would first doubt the validity of the test. As pp
pointed out, don;t underestimate the importance of your own taste
buds. Does the juice taste crisp and fresh? If so, I would ignore
those readings and not over adjust. I've seen more wines ruined by
screwing with things unnecessarily than by anything else.

My 2 cents; bench trial some acid adjustment and see if a pH of 3.7
can be reached without majo acid adjustment. If so, make that
adjustment and then go with that - UNLESS the taste is way off, in
which case, then maybe the TA #'s are accurate.


In article
.
wrote:
> I'm using CV grapes...Syrah was TA .3 and PH of 3.84. Zin's were TA
> .2 and PH of 3.83. All measurements done with an off the shelf new
> test kit and done twice. Actually I've used 2 new kits to get the
> same numbers.I'm totally stumped....I've adjusted by adding some
> tartaric acid and the PH has gone down to 5.5-6.0 but the TA is still
> off. My only guess is that the Sodium Hydroxide in these kits is
> wrong for thedirections somehow......andy j.


--
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You should really try it!
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