I recently pressed a 75/25 blend of Cab Sauv/Merlot and racked off gross lees yesterday. Currently, pH-3.9, TA-7.6. Prior to fermentation, pH-4.4, TA-6. pH still seems high to me. Should I add more tartaric acid before I start MLF? Is there a limit to the amount of tartaric acid you can add?