That’s where I am now. Doing some adjustments to my pH post fermentation in bulk. Going to take it very slow, see what pH is optimal For my OVZ.Prefermentation pH adjustment is less of an issue, but post fermentation adjustment can be a pain. The thing you have to keep in mind is that the resulting pH is not always predictable. Any adjustment is best conducted at a small scale first to determine the result. If adjusting with tartaric acid, also remember that tartrates dropping out over time will cause the TA to drop, and the pH may shift depending on what the pH was prior to the tartrates dropping out. It is generally accepted that the pH is stable around 3.6, higher than 3.6 means that the pH will increase as the tartrates fall out, and a pH lower than 3.6 means the pH will decrease during tartrate precipitation. TA is what you taste as tart or sour, and pH is normally not something you taste, so it's a balance between target pH and TA, you really have to taste along the way giving enough time for the changes to happen. I have made post fermentation acid adjustments in increments very slowly during bulk storage that have worked well.