Sudz
Well-Known Member
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?
How do I lower the pH without raising the TA?
