On Saturday 10/9 I crushed the following California lodi region grapes 4 cases of Cab Sauv, 5 merlot, 5 Sangiovese and 2 Alicante. Initial numbers were Sg 1.107 Ph 4.09. I was unable to take a TA reading. Wednesday 10/13 I got my delivery of Go ferm and Yeast, i winged it and added about 3/4 lb of Tartaric Acid hoping to lower the ph and up the TA which I lm sure was probably low. today my sg is at 1.0237 and ph is now 3.55 do you think it will turn out okay?