I really applaud you for keeping such detailed records and testing regularly. This really helps me when diagnosing issues and coming up with ways to help. I want to start off by saying that raspberries are a really high-acid fruit and that high titratable acidity won’t necessarily track with the pH like it does in wine from grapes. For background (and to add to the fun of fruit winemaking), there can also be a considerable swing in pH/acidity and Brix depending on raspberry cultivar and growing season. In a study of four varieties in the 1980s and 1990s, a TA swing between 1.5% to 2.64% was observed. Buffering capacities for fruits will be different and we can’t expect a raspberry wine to behave like a grape wine, especially when the inherent chemistries are so different. Grapes are high in tartaric and malic acids especially, with smaller amounts of citric and other acids. Raspberries don’t have tartaric or malic acids and are very high in citric and ascorbic acid. In short, deacidification rules and practices that we may be used to
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