My wine's TA is 0.87%. What should I do 205

I don't agree that these values are well within tolerance on this particular wine if the measurements are correct. I do agree with everything you say generally but if this wine really has a pH of 3.3 and a TA near 9g-l it will never come around. I can't see waiting years and years for a kit wine. (It's odd that a kit would come out high in acid, I do agree with that.)

I'm thinking a Merlot Cab blend over a TA of 6.5 will always taste too tart, I have made a lot of reds and never liked any of them when the TA was much over 6, even after 5 years. Were they awful? No. Were they well balanced? No. I can't see a dry red over 6g-l ever tasting balanced but maybe that is my palate.

I would bump it down as Bill mentioned with potbuttium bicarbonate. I would do a 1 gm-l reduction first and see what the taste and measurements came back as. I doubt a reduction of 2g-l would bump the pH to above 3.65, I would be watching that as I went and stop there.

I wonder if it would make sense for Franco to buy a bottle of something similar he likes and test that. That would give him the reality check he needs. He would have a benchmark on those measurements and at least know whether the values seem to be in agreement. If it tastes good and the acid measurements come out much lower than the kit you would know that higher acid was contributing to the taste and it might be worthwhile to bump the acid down.

I have had higher acid Pinot's from France that I thought were awful but they were importing them so someone must like them. I know my preference is for lower acids but am not saying everyone likes that. I usually shoot for a TA of 5 to 5.5 g-l on a red if it's for drinking in 1 to 3 years.

Joe