I've just finished fermentation of my Red Zinfandel and have a problem. My pH is around 3.7 and should be less than 3.5. But I can't add Tartaric Acid because my TA is way high at 9.5 - 10.0.
How do I lower the pH without raising the TA?
I'd like to hear the answer for this as well, just made an apple mead that is around 3.8 PH and .75% TA, so I don't really know how to approach it.