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You're welcome. I learned all that while taking an online course in wine making from VESTA ( http://www.vesta-usa.org/main/ ). Our instructor had said to only dilute the concentrate to 25 Brix so the increased alcohol would give an much improved mouth feel. I had decided to test the acid...

Kits are buffered, so you can't get true acid readings. The only thing I do is just to dilute the kit to 25 brix so it has a better alcohol level.