What should acid and PH levels be?

[Mixer]

Ok , so If I am going to buy an accuvin test kit, and I have fresh muscadines, or pinot noir, or any other grape for that matter, and I am going to test pre fermentation.

What should my Acid level be to start?
What should my PH be to start?
What should they both be after fermentation?

I see to use calcium / potassium carbonate either before or after respectively to lower the acid, and I would assume I use the acid blend to increase, however I haven't been able to find what these readings should be.

All help is greatly appreciated. If you have a good resource that explains the finer points of this please post the link and I will go and read it.

 

[Wade E]

PH should be 3.2-3.6 and acidity will range between .55 - .75% depending. Some of these wines will almost fall right into range, some will either have to be diluted to get the acidity down or the tow agents you have listed to drop it down. These numbers should be kept the same before and after by adjusting up or down.