The only times I have seen such low TA values is when solid carbon dioxide was put directly into must or juice. I think the local cooling produced by the dry ice can cause an abnormal amount of potassium bitartrate precipitation.
Lum
Lum, Just wanted to mention that your online book that I downloaded maybe 5 years ago, sets in my make shift wine lab this time of year. Its in a 3 holed binder with notes from previous wine making adventures and added pages from comments from this newsgroup in the past. I've found it very useful over the years to refresh my memory. I guess just wanted to thank you. It's clear and easy to read. Great book. Thanks.. -Jim
Jim, Thank you for the kind words. They are much appreciated. Lum
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