I have a 6 gallon pail of Chilean Cabernet. pH is 4.1 but TA calculated by pH/Sodium bicarb testing method calculates to a TA of 0.85 (15 ml juice sample, 17ml of 0.1 N Sodium Bicarb needed to raise pH to 8.2). I am tempted to add acid, but not sure if a good idea with the TA calculated as...
