what do you use for pH then. i use a lil acid titration kit for TA (which by the way is quite high thank you very much). i did a scosh better with the second batch, but it is still at a TA of between .85 and .9. yeah. i know. and thats better than the first batch, both of which i had used calcium carbonate on prefermentation. ive read to use calcium carbonate before and potassium bicarbonate after fermentation, but what if you want to adjust while fermenting? i'm planning on bulk aging these muscadine wines if that makes any difference.