Hey everyone! It’s been nearly 3 years since I’ve made any wine but this year I’m getting back into it! Already have a “super sugar method” frozen Welch's in secondary and am trying a 100% juice white grape that I want to ferment dry then try my hand at back sweetening. Not to mention I have 3 or 4 other recipes I have planned. Anyway, my question is on acid testing. I have an acid test kit from 3 years ago and I see no expiration date on it, so I tried it on my red “super sugar” batch. It took nearly 12 cc’s of Sodium Hydroxide before the color didn’t change any further. That would be 1.2% which is about double what it should. Could it be the kit, the wine, or just what it is?