Balancing the acids

[SeniorHobby]

Hello Fellow Winemakers,
I am mixing up two batches at this time. When I get to this point I get stuck and am not sure if I know what I am doing.
First Batch
Minnesota had a good crop of grapes last year so I was lucky enough to pick some grapes off the vine, what type, I have no idea but might be a concord...? So I have a 1 gallon batch, sg 1.044, 3.50 ph, 5.5 TA. (I test for my acid with my ph tester). At this time I have added the sugar & potassium metabisulfite.
Second Batch
Chokecherry wine
I am doing a 2 gallon batch, sg 1.016, 5.34 ph, 2.5 TA I have added the sugar and the meta as above.
I get lost when I look at my acid levels. Reds like to between 6-8. I am not there with either.
Advice?
Thanks!

 

[salcoco]

I would slowly add tartaric acid to the chokeberry to get ph down to at least 3.6. might do a bench trial. finish each wine and then do taste test for further additives

 

[Rembee]

You will definitely need to add more sugar to both of your must. You need to bring the starting gravity above 1.075 to get your final ABV above 10%. Preferably we normally recommend getting your starting SG between 1.085 and 1.100 for a ABV of 12 to 14%.

 

[SeniorHobby]

You will definitely need to add more sugar to both of your must. You need to bring the starting gravity above 1.075 to get your final ABV above 10%. Preferably we normally recommend getting your starting SG between 1.085 and 1.100 for a ABV of 12 to 14%.

My fault, I listed the starting sg, I did bring both up to 1.09 sg.