Hi folks, Newbie here...I've been making grape wine for years, and decided to try my hand at fruit wine, specifically blueberry. After initial sugar and water additions, I have 7 gallons even of must. I did my initial testing, and have some interesting numbers. Note, I'm trying to make this more in the style of a dry red grape wine. Brix - 23 TA - .60 pH 2.93 Note the TA is in line where I want it, but the pH seems awfully low. I measured the TA twice with a Hanna Mini-Titrator that I use for my grape wine, and checked the pH with two different Hanna pH meters (I calibrated all of these prior to use and am using fresh titrant). Anyway, as I have a bit of leeway with the Brix and maybe a tiny bit on the TA, I was thinking of adding additional water to try to raise the pH up a bit, but then again, don't want to lower other others too much. Anyone else ever run across numbers like this?