I have a 1 gallon batch of wine from fresh zinfandel grapes from a local winery. I didn't measure the acidity of the juice but I'm assuming it was on the higher side since it's had a sour taste since fermentation was complete. It's been aging for almost two months now with oak cubes. It smells great and the sourness has mellowed quite a bit. Will it continue to mellow as it ages or should i consider adding a 1/4 tsp (or maybe less) Potassium Bicarbonate?