newbie winemaker question... i put together 2 wines last year... the white (muscadine) in August and the red (cab sav) October. Anyways after primary fermentation i transferred these to 5 gallon stainless kegs and haven't touched them since. Before i transferred them the white TA was 9g/L and the red was 7.5g/L. I did a TA test this morning (Titratable Acidity Testing Kit from morewinemaking.com) and didn't get a color change from either. When i measured the pH of the wines with my pH meter, the white was 2.93 and the red was 4.04. Any reason why the pH would be low but test shows no TA? maybe a need a refresher on how to do the test? Help! I'm off today for our little hurricane happening so i'd like to get these wine chores done today.