[TNAgronomist]

My first batch of wine (cherry) started with an acid content of .1% TA. I added acid blend until it was .6% (which was recommended for fruit wines). I just tested it post fermentation and it is .9% TA. How can I lower it to .6% TA, or is it possible?

[Manimal]

Make sure your sample is completely degassed when you test TA after fermentation. The dissolved CO2 can throw your reading off.

[TNAgronomist]

Thanks. I totally forgot about the CO2 that can throw that off.