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Old 08-23-2010, 02:50 PM   #1
Sudz
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May 2008
OKC America
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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?

 
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Old 08-31-2010, 04:11 AM   #2
Brewkowski
 
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Aug 2008
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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.

 
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