I'm new to winemaking. I've made several batches of wine, but only just recently started getting into measuring PH and TA. Now, I'm making a red wine, and want to do an MLF for the first time. The must just started fermenting a few days ago. I just got a PH meter and found that the PH is 3.1. The malolactic bacteria that I already ordered: http://morewinemaking.com/products/dry-malolactic-bacteria-enoferm-beta-25.html looks like a really good one, but even that requires a PH of at least 3.2. What can I do to raise the PH at this time? Can I do calcium carbonate? If I can, I don't know how much to add. Any information I can find tells me just how much to use to lower acidity. Is potassium bicarbonate an option, or do I have to cold stabilize it afterwards for it to work? Is there any way to make the MLF work with a PH of 3.1? Also, there are some less than ripe grapes in my must, I'm afraid the PH may go lower when I press it, I don't know. Does anyone have any thoughts or suggestions on how to make this MLF work? The fermentation has just started, I'm not ready to do MLF yet, I just want to start making sure it will work in the end.