I've been gifted a whole load of lemons, and, of course, my first thought was wine (my husband's thought was "where are we going to put it, you've got two other carboys going at the moment and a full wine rack already...") I've had a look through the forums for recipes , and I've seen a lot of comments about checking PH. However, I'm struggling to find anything which then says how to adjust if the PH is too low. (Probably using the wrong search terms - apologies if I've missed something obvious!) Are there specific techniques? Do I just dilute? If there is a specific chemical / product to add, please bear in mind that I'm in New Zealand, so the range of products I have access to and their commonly used names are often different to the US.