Hi;
I have been able to aquire 300 lb of, 2 tons/acre,Yakima, Cab Franc.
This is the first time I've been able to get this quality of fruit.
Looks like it may be a bit more ripe than ideal as the TA is low.
I need suggestions for the best method of adjusting ...
Tartaric acid or some tart, Yakima, Syrah ???
Ben ???

SG 1.104
pH 3.66
TA 4.0 (freshy calibrated Hanna - juice adjusted to pH 8.2)
At least they are balanced - low acid / hi pH (my frozen Syrah was hi pH
/ hiTA)

What would you suggest I adjust to:
Adjust pH to 3.5 without concern for TA ?
Adjust TA to 6.0 without concern for pH ?
Other ?
(My thought is to adjust TA to 6.0 - with pH ending somewhere below 3.5) ???

Adjust with tartaric acid ?
Adjust with tart wine ? I have 19 litres of tart Yakima Syrah from
Spagnol's frozen grape sale:
pH 3.56
TA 8.0

Thanks in advance

Roger in the RAinForest