Today i started a 3 gallon batch of blueberry wine with old orchard 100% fruit juice. Before i added my sugar to the desire SG and all of the ingredients, i've conducted an acid test on the juice. It came out at .60% and according to the chart for a fruit wine i'm right where i need to be. Is this common that the acid level is where it needs to be and don't have to add any acid blend to the must?