How do I get the PH high enough for the malic to start

[mark_MT]

With an early frost this year the grapes harvested has PH of 2.95 and TA 16.... probably not worth fermenting but I tried. I fermented with Maurivin B thinking it would eat some of the acid. It didn't. when I got to 1.050 I added wyeast malic 4007. It did not start. I am wondering how to get the PH up enough for the Malic to start.

 

[NorCal]

Potassium bicarbonate is widely used to reduce acid/pH in wine, it would be what I would use to adjust the must as well.

Ken