Picked 230 Lbs of foch yesterday and will update this thread more later but had a quick question about TA testing. In the attached photo does it look like I have achieved the dramatic color change described? Must was diluted with distilled water and the original sample is also pictured. At this point I am at 1.1% TA/11cc of reagent used. I appologize for the poor picture quality. SG 1.08. yeast rc212 Malo Vp41 Questions: Does my sample look correct? Would you try to reduce acid further before fermentation/malo? Would you chaptalize this to the 1.09 range if it were your wine?