Just finished the 2017 crush. 85% Zinfandel, 15% petite Syrah, 5% Cabernet Sauvignon. 20 lugs, around 60-65 gallons. Sulfited in 5 gallon batches with 1.65 grams of Kmeta. Brix was 26.5, ph was 3.86. Just a cheap ph pen from amazon- but I'm concerned the ph is too high. Should I just leave it as is? If I add tartaric acid, how much do I add? inoculating in the morning with RP15 and adding lallzyme ex-v.