Problem with Chemistry between pH and TA

[Sudz]

My Red Zinfandel has just completed fermentation and I find the pH at 3.7 and the total Acidity at 10. Both of these are higher than desired.

How can I lower my pH and TA at the same time? Calcium Carbonate will lower the TA but raise the pH. Tartaric acid will lower the pH but raise the TA.

How do I get out of this loop?

 

[baystatebrew]

you can lower them at the same time i believe

 

[oldmate]

That makes no sense to me, you want to lower the acid, without raising pH?! That's impossible.

 

[baystatebrew]

it depends on how much you want to lower the pH without increasing the acidity

 

[Sudz]

That makes no sense to me, you want to lower the acid, without raising pH?! That's impossible.

On the surface this does seem to be the case. However, the natural buffering of this red wine will have some effect. Reading does suggest there is a way but I'm not too clear on what it is.

Currently I'm cold crashing the wine which is supposed to precipitate out tartaric acid and lower the TA. This I'm told may also decrease the pH. I'm at about 3.6 currently and would like to see something around 3.4 - 3.5. Guess we'll see...