Hi, I'm making Chardonnay for the first time, and am looking for options on malolactic fermentation. I know it's commonly done in California Chards, but I'm in a cool climate and a lot of locals I know like to retain acidity. The question is, how much acid is too much? Here's some numbers : SG: 0.994 PH: 2.53 TA: 0.7% Maybe my measuring methods are off a bit, but that seems like rather high acidity. However, tasting the wine it doesn't seem overly acidic. Overall it's somewhat pleasant, just not very complex in flavours (I'm assuming aging will help with that). Anyways, just wondering if anyone has thoughts on this.