[Growwine] For the chemists out there.

[CanadaVintage]

Gents,
I have a dilemma to solve:
A red wine of mine is showing a TA of 7.4 g/l, malic acid @ 330 mg/l, and Tartaric @ 994.36 mg/l.
pH is 3.2.

How do I drop my TA down to say 5.4 g/l without having to wait months to bottle due to precipation crystals. Currently, my tartaric is quite stable.

Also, the Malic conversion is partial and I am worried about instability in bottle if I do not use double salt? 
Should I hit it with free S02 at 40ppm and Lysozyme?

Residual sugar at .17% so I cannot add sugar to mask acid bite.

Options?
KHCO3?
CaCO3?
or Double Salt?
What about the newer method of Extended Double Salt Deacidification?


thank-you
Anthony

 
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