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I was trying to balance between the TA and pH values you gave by starting at 150g and going up by 20g. But I guess the values crept up while dissolving in the must. I'll call it quits for now and pitch the yeast! Fingers crossed!

I added 250g

Ok, I'm at 3.8 pH and my TA is 0.7-0.8. I've run out of tartaric acid at the moment, and won't be able to get more until tomorrow afternoon. Think my values are within range? Or should I wait until tomorrow, when I can get some more tartaric acid?

Can I continue to add tartaric acid once I've inoculated with yeast? Or should my adjustments be made prior to?

Amazing, makes total sense! I will test now and post results of where I ended up. Must temp is currently at 51 degrees F but having a hard time keeping it cool enough before I inoculate with yeast. Was trying to cold soak for a couple of days prior to pitching, but temp is rising and I don't...

Gotcha. I read tartaric acid should be 1g/L to reduce pH by 0.1. So for 200L of must, to bring to 3.6 I would need 800g of tartaric acid. Does that sound right??

sorry... typo.... pH was 3.9-4.0. Must is all in 1 fermenter

Hi All, Just crushed 12 cases of Pinot Noir (432 lbs of grapes/200L of must) yesterday and getting ready to inoculate yeast, but trying to adjust acid first. My pH was 3.0-4.0 and TA was 0.5. Wanted to bring the pH down to about 3.6 as I was planning on going through MLF. Thinking of adding...