I just ran a new test calibrated my ph meter took the ph it’s now up to 4.05 it’s been going through Mlf for 2 weeks now. So it’s come up which I expected. Did the TA test for the first time on the wine since my previous attempt failed since I used the frozen must which I thawed. The TA came in at 4.5. With my wine volume 50 gallons my calculations bringing it to 7.3 would require 530 grams of Tartaric has anyone ever attempted this I’m not comfortable adding that much tartaric from what I read they say add half and retest. Thoughts on this?