Well, your grape or juice source really put you in a bind. Those are some of the most unbalanced initial numbers I’ve ever seen, and I would seriously consider getting your juice from another source next year. Numbers like that — with the acid being so low and the Brix simultaneously being low may be, I hate to say, indicative of dilution with water. I really hate to propose that someone would be that unscrupulous and certainly don’t want to get anyone in trouble, but you’d expect a 4.1 pH for a red grape to correspond to Brixes being at least above 25 if not closer to 28. Like I said — whatever the cause, those are very unusual, unbalanced numbers and certainly didn’t give your project much of a starting chance. You did the right thing by trying to add acid to make up for that dangerously high pH of 4.1. Targeting a TA of 7 isn’t a bad thought, though it’s a little high for my tastes and because of the buffering capacity of your juice, landed you
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