acid levels

[sleepy]

I am new to wine making and have my first batch of raspberry under way. Followed instructions in recipe(2 1/2 tbsp/ 5 gal.), tested for acid level, and it came up very low (3.6 using digital lab grade meter). Is this common for the fruit? Next time can I start with more acid blend, or should I start the same and adjust as necessary? Thanks to anyone who can help.

 

[Luc]

Is it the acid level you tested or the PH ????

3.6 is for acid levels very low.
You should aim for around 7 depending on the wine
you are trying to make.

You can add acid at this stage, or wait till the wine is finished
and then add acid to your likings.

Luc