Hi, first post to this forum. I have four five-gallon buckets of juice from NY, all have TA above 1.0, ranging from 1.09 to 1.19. I haven't tested pH yet, Brix is 21. This is my first encounter with high acid juice. I've considered fermenting, MLF then cold stabilizing, but I don't know if this will bring TA to an acceptable level. I'm considering treating the juice before fermentation with calcium carbonate, but I'd dread doing this. I could dilute it and add sugar, but I'd rather avoid this, too. Juices are Noiret, Corot Noir, Chardonelle and Seyval. Any advice would be appreciated. Thanks!