What I do is test up front, and adjust to the point where my TA is up over .55. IMHO, this is close enough.
Freshly crushed must has too many variables. Within the juice there is pulp/spoil that will throw off any guess at a true volume. For this reason, I do two adjustments. One adjustment (preferment) to get close, then one adjustment post ferment (when wine first clears up) to get the acid level dialed in.
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