Pennsylvania is having a miserable grape year. I got some muscat Sat that had the following readings: Brix: 18.2 TA: 1.09 PH: 3.30
2002 readings were: Brix 20.0 TA .70 PH 3.28I raise the Brix to 20 and added 71B yeast. Why is the TA so high yet the PH normal? Could there be that much tartaric?
Tim