I know obviously the sooner the better, but I'm curious if there is a point at which, even if you have low TA and High PH, adding TA is not advised because it won't integrate well into the wine? As I mentioned in a separate post, my Zin/Cab/Petite Syrah is currently at 3.88ph & 6g TA. I'm ok with it as is, but its been pretty cold here already in the northeast, and so If I can't prevent wine diamonds from forming, I'm afraid it will be way too flat.