I just ordered a frozen bucket of Sauv blanc. The ph and ta are listed as 3.49 and 6.1. I'll measure to be sure, but what or how do I find where these numbers should be, or are they fine as is....brix listed as 23.6
Sav Blanc tend to be slightly more acidic then the "average bear".
The numbers listed seem just fine. Measurements of .61/3.49 is right down the middle of what I would consider the acceptable range. If you can confirm these measurements, I would not make any adjustments!