It is from late season vignole grapes. I dont have a ph tester and i have no idea what TA is. I threw in the campden about 4 days ago.
As for the recipe i didnt really use one. I took 150 lbs of grapes @ 24% sugar (according to the refractometer), and processed them to April. 20 gal of juice...
So, I just finished my first attempt at homemade wine. I'm trying to figure out how to curb the extreme acidity of it. I have already added calcium carbonate trying to calm it down but it hasn't seemed to do much. When I say high acidity I'm talking real high. Like almost vinegar.