Boosting TA

Sounds like you got it right.

Teaspoons to add = (TargetTA - MeasuredTA) / .15 x US Gallons = (.75 - .60) / .15 x 11 = 11

Tablespoons to add = Teaspoons to add / 3 = 11 / 3 = 3.67

If you use a scale, the formula (according to the same test kit manufacturer) is:

Ounces to add = (TargetTA - MeasuredTA) / .15 x US Gallons / 6

Grams to add = (TargetTA - MeasuredTA) / .15 x US Gallons x 4.725

The difficulty with using units-of-volume to measure dry chemicals is that there is a significant difference in weight per unit-of-volume between powder and crystals, between different sized powders or crystals, between newly poured and "settled" substances, and between dessicated and hydrated substances.

For example, the Carlson kit says 1 teaspoon of acid blend will effect a .15% increase in one (US) gallon, and that 1 ounce will effect the same increase in 6 gallons. Thus they consider a teaspoon to weigh 1/6 ounce or

4.725 grams (from whence the values in my second set of formulae). I assume this is true of the acid blend produced by Carlson. However, my supplier says 1 teaspoon will effect a .12% increase in one US gallon, and Presque Isle's table shows 5 grams per teaspoon for acid blend.

Also, whether measuring dry or wet substances, it is tricky to get the same (or correct) amount in each teaspoonful.

So, a scale is indicated where precision is required. Teaspoons are fine where approximations are sufficient.

eBay is a good place to find a low-priced high-quality NEW gram scale. I bought a 6-lb capacity scale accurate to +/- 1 gram for less than $30, which I now use for all my chemical additions.

You need to keep your eye on the pH - not the TA - especially if you want to inhibit ML. Add tartaric until the pH is down to at least 3.4. The TA will take care of itself when you cold stabilize the wine.

Tom S