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<DIV><FONT face=Arial size=2>Gents,</FONT></DIV>
<DIV><FONT face=Arial size=2>I have a dilemma to solve:</FONT></DIV>
<DIV><FONT face=Arial size=2>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.</FONT></DIV>
<DIV><FONT face=Arial size=2>pH is 3.2.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=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.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Also, the Malic conversion is partial and I am
worried about instability in bottle if I do not use double salt? </FONT></DIV>
<DIV><FONT face=Arial size=2>Should I hit it with free S02 at 40ppm and <FONT
face="Times New Roman" size=3>Lysozyme</FONT>?</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Residual sugar at .17% so I cannot add sugar to
mask acid bite.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Options?</FONT></DIV>
<DIV><FONT face=Arial size=2>KHCO3?</FONT></DIV>
<DIV><FONT face=Arial size=2>CaCO3?</FONT></DIV>
<DIV><FONT face=Arial size=2>or Double Salt?</FONT></DIV>
<DIV><FONT face=Arial size=2>What about the newer method of Extended Double Salt
Deacidification?</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>thank-you</FONT></DIV>
<DIV><FONT face=Arial size=2>Anthony</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV> </DIV>
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