Help with pH and acid balance with pail of Chilean Cabernet

[drew-man]

I have a 6 gallon pail of Chilean Cabernet. pH is 4.1 but TA calculated by pH/Sodium bicarb testing method calculates to a TA of 0.85 (15 ml juice sample, 17ml of 0.1 N Sodium Bicarb needed to raise pH to 8.2). I am tempted to add acid, but not sure if a good idea with the TA calculated as high as it is. Do I add supplemental acid, or leave alone?
Thanks for any suggestions from those with more experience than I have!!!
Drew

 

[ibglowin]

Something is not right. Either the pH or the TA. But a pH of 4.1 does not have a TA of 0.85. No way, no how.

 

[sdelli]

I recommend you calibrate your tester. Then adjust ph if needed. Remember, Ph is the guide you use on how much Sulfites are added to your wine.