I recently received delivery of a bucket of frozen Viognier from Brehm. It was
listed as having a pH of 3.75 and a TA of .51. On their label, it was
suggested that I bring the brix down a bit with acidulated water, and then add
2 g of tartaric per liter, which I did.

My problem now is that the pH is about 3.48 (on a well calibrated pH meter),
but the TA is only registering .35. I've repeated the assay several times, and
even heated and then allowed a sample to cool. I even checked the TA assay
with a pH meter to make sure my end point was accurate, and it registered about
8.3 at the end point, so I think all of my measurements are accurate.

What should I do now? I hate to just add more and more tartaric, when the pH
is where I want it. I've just started the alcohol fermentation, so I still
have a little bit of time to make adjustments.

I plan to inhibit any MLF with lysozyme, but so far, the only additions I've
made are a yeast nutrient and some sulfite (plus the acidulated water and
tartaric).

Lee