I have a white wine that I added too much tartaric acid to. pH dropped to 3.06 and TA went up to 8.5, which is a little to acidic for my taste. I know if I cold stabilize it will lower TA but I'm a little confused about what will happen to the pH. What I have read on Winemaker Magazine states that depending on the pH, it could go up or down. Can anyone help me with understanding this? I want to make sure that I don't lower the pH even more.