PH only tells how strongly ionized the hydrogen is the solution is rather than the total available amount. A pH of 3.1 is pretty acidic, so fits right into the range for my organic process.
I always titrate my musts and record the data so I can learn what works and what does not. I avoid the use of sulfites so I have to experiment on my own to learn the differences and how to produce a good wine without them. My acid numbers are always higher than the traditional process initially by about .25 - .35%.
I am chomping at the bit to start another batch and maybe we can keep notes on this.
My ex, gf, ex-gf, whatever, friend, suggested to try strawberry-kiwi, but I imagine the pink/red mixed with the green will produce a sickly brown. The taste of a strawberry-kiwi wine sounds absolutely amazing though.