Correcting the Cabernet

Troy, Lee and I met again last night to measure again the pH of the cab must and also to take a TA measurement. The pH numbers came in at 3.8, 3.8, and 3.7 for the two small bins and the large one, respectively. As Troy stated in his email, we'd like them to be at most 3.6 and preferably below that. The TA (titratable acids) came in at just 8.6, 8.2 and 7.9 for the three. That's quite a spread. I don't think that we stirred the first batch well enough before taking a sample. But the numbers are slightly w/in the recommended limit of 9. After some discussion, we thought that if we could bring the pH down about 1 to 2 units, we'd be OK. Since we're not very experienced at this, we discounted the 2 number. We're a little hesitant to do too much too soon. The discussion turned 1 or 1 1/2 units of adjustment and we settled on the 1 1/2 pH adjustment number for our target. Well, today I set out to buy the appropriate amount of tartaric acid and all I could come up with was just enough for a 1 unit adjustment. The brew shops were virtually sold out of the stuff. We'll have to do a check in a few days to see if more is available and if we want to add more. Lee, Bob and I added the acid to the must this afternoon and we'll probably measure again tomorrow. Lee pitched the Pasteur yeast this morning and it took hold immediately. We'll add the EC1118 high alcohol yeast in a couple days.The fermentation is under way.