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Thanks for the reply. Pardon my misuse of terms here. I guess that I am saying that my wine is the opposite of a light wine which is probably an incorrect term as well. Just a beginner here. Anyway, if I stick with .1N Sodium Hydroxide, then, according to my acidity kit, my 3 ml sample would be...

Typically, my finished product is somewhat heavy and more astringent then I desire. I prefer a lighter, dryer wine with a slight sweetness/fruitiness. I don't seem to be able to get that and I suspect that the acid is the culprit. Could I be wrong here? Anyway, my acid test kit uses only a small...

Thanks everyone! I will have to get myself a pH test kit and start watching this value as well. I can put off racking for a while. I'll see what happens. By the way, does anyone know if there is a "standard" acid solution against which I can check my testing kit/technique? Shouldn't take that...

I degassed the sample by 20 second microwave and allowed to cool back to room temperature. I can test acidity periodically but would like to adjust if necessary at first racking. Right now the sugar is <100 and the lees are piling up. What do you guys think?

No, making it from juice.

Acid level at start of fermentation was .88 tartaric. Now, four weeks later with fermentation winding dow, the acid level is 1.125! How is this possible? And it happens every year and with multiple reruns on the test to verify?