I have been waiting for my Cabernet to finish MLF. It. Has consistently read 160 for the last three or four weeks. I have added another inoculation of MLB and nutrient. Last night I tasted the wine and it taste very sour. I decided to just go ahead and rack it. I tried to take a acid test and the results seemed indicate that the acid was very high. Previously it was at .7 I don't know if my chemicals have gone bad or not. My pH was 3.72. My question is should I just leave it alone or should I try and do something to lower the acid? G