Checked again and no change, still 0.975 so looks like I’ll have to reduce the acid. A few questions: 1) is it normal for the acid to go from 0.675 to 0.975 during fermentation or must there have been something wrong with my initial measurement? I did measure multiple times before adding acid. 2) the acidex I have says that the wine must be fined first. Was hoping not to fine but does this mean I have no choice? 3) both my acid test kit and the acidex that I have say that the wine should be CS after addition but it was noted above that for a low pH CS will actually increase acidity. What should I do? 4) is there a TA that I should go for or do I need to do 3 samples targeting a reduction of 0.1, 0.2 and 0.3 and see which seems best? 5) anything else I should be considering? Thanks!