TA in Apple Strawberry?

[DaveL]

This is my recipe. I was going to make a strawberry light on the berries then added too much water. So I decided on an Apple Strawberry blend and added the concentrate.
I dont have a PH meter but the TA is around %.45 what should it be?

Day 1 6pm addded 28 lbs berries semi thawed to water to 8 .5 gallons
added 1 tble spoon and 2 tsp Pectic enzyme
added 3 /8 tsp Kmeta
stirred well
3 cutt up skin on bannannas
8 lbs sugar
mixed more
pured back and forth between 2 buckets
9pm SG 1.050

Day 2 temp 62 f time 8:00 PM

added 10 12 oz apple concentrate from WM great value
took SG from1.050 to 1.072
added 8 cups sugar
SG 1.082

TA test 0.45%
added 3 tbsp yeast nutrient

added D47 yeast to 4 gallons wine in 5 gallon bucket
added EC1118 to primary

 

[Julie]

Did you add two yeast? Shoot for an TA around .55% to .65%

 

[DaveL]

Yes, because it was more than 6 gallons and split into seperate buckets. I meant to use the same but when I grabbed them from my fridge I grabbed 2 different. When I noticed this I decided to proceed anyhow as an experiment. Then I came accross your other post about this and was glad I split them instead of blending them up front.
What acid would you use? Citric ?

 

[Julie]

aaah gotcha, I would be interested in how those two yeasts work out for you. I would acid blend.