I have some Vignoles with 38 BRIX & 2.34 TA. I'll be using a yeastw/ 14% alcohol toxicity.Theoretically, there should be 12% RS after fermentation. I'm considering ameliorationto drop TA by .5 before pitching the yeast. That would require adding 2 gallons ofchapatalized water.Does anyone have experience with Late Harvest grapes? What are you're thoughts on this starting BRIX:TA ratio?