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Thank you...another question.... Thank you for all your help! I'll be studying the "Monitoring Acids" download tonight. Assuming I go with the cooling method to precipitate the tartaric acid, I'm assuming I should wait until all evidence of secondary fermentation has passed (bubbling)...?

here's where i'm at... ...my grapes are cab sav. i estimated that we would have about 13.5 gal. of juice after pressing (i will soon find out if this was wrong!). the initial TA was 0.45%. I added 3.5 oz. of tartaric acid, hoping to bring the TA up 0.2%. With some difficulty, because the wine...

The TA in my wine was too low, so I added tartaric acid... I think I may have added too much... is there a correction for this? Do I correct before I press (I'm at 6 brix now) or after I press? Help! (I still need to track down an accurate way to measure the acid). Thanks.