Is this advisable if my pH is out of an appropriate starting range? I have a pH meter but I will not have sodium hydroxide solution in time for the crush (I have been unable to source it locally). I will be picking up the grapes, destemming and crushing them this Saturday, then pitching yeast Sunday. I am ordering sodium hydroxide but it will not arrive until after the primary fermentation is nearly finished. Does it make more sense to adjust for pH anyway? Or to leave it be, even if the pH is below or above an ideal range?