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I recently racked my wine (Merlot) after about 3 weeks in the secondary. According to the hydrometer, fermentation is done. I snagged a pH meter from work and used my acid kit to measure TA. I came up with .625% - .65%. I keep going slightly over when adding the NaOH, but I'm pretty...

This is my second year making wine with the in-laws. They make their wine the old school way. Basically, we purchase crates of grapes from a vendor (California grapes), run them through a crusher and keep the crushed fruit in sanitized barrels for a week. The following week we press the fruit...