I'm using CV grapes...Syrah was TA .3 and PH of 3.84. Zin's were TA .2 and PH of 3.83. All measurements done with an off the shelf new test kit and done twice. Actually I've used 2 new kits to get the same numbers.I'm totally stumped....I've adjusted by adding some tartaric acid and the PH has gone down to 5.5-6.0 but the TA is still off. My only guess is that the Sodium Hydroxide in these kits is wrong for the directions somehow......andy j.
Check the concentration (normality?), I've seen kits using either 0.1N or 0.2N solutions, you need the right instructions depending on the concentration. You can also just go by taste once you've made the pH adjustment, lost of people just adjust for pH and don't worry about TA.
Oh yeah, you can make a solution of tartaric acid in water, say 5g/L, and measure TA on that and then adjust your results based on that. For example, if your test gives you ~5g/L TA, then it's the right instructions for your NaOH; if you get ~2.5g/L, then the instructions are wrong but you can still use the test - just to multiply your results by 2.
Pp
Couple observations;
one, pH is most important relative to microbial stability. Those pH numbers are not so far off as to cause crisis. Have you done a bench trial to see how much acid would be required to get the pH below 3.7?
two, TA is more important relative to taste. Those numbers are indeed whacky, and I would first doubt the validity of the test. As pp pointed out, don;t underestimate the importance of your own taste buds. Does the juice taste crisp and fresh? If so, I would ignore those readings and not over adjust. I've seen more wines ruined by screwing with things unnecessarily than by anything else.
My 2 cents; bench trial some acid adjustment and see if a pH of 3.7 can be reached without majo acid adjustment. If so, make that adjustment and then go with that - UNLESS the taste is way off, in which case, then maybe the TA #'s are accurate.
Ok....just in case you were wondering. The shop I got the "new" Titration kits in were apparently shipped OLD product. I drove across town to a WineKitz store and bought one of theirs that was date coded ....did the tests and got everything working out just fine. Acid adjusted within reason and with yeast thrown in we are good to go!!! Thanks for questioning the crazy numbers. After a late night night of crushing my thinking was a bit off.
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