Hiyas Larry, I'll chime in on this one too, if that's ok.
Well remember that tartness doesn't equate to low pH. Just this year I'm dealing with two wines that's TA is sky high yet pH is 3.69 and 3.8... lame. A way to tell is the difference is how 'alive' the wine feels as it hits your acid receivers. If you've got some actual perceivable tingle you prolly have low pH.
That being said I've never read anywhere that a low pH would inhibit Oenococcus spread. I'm thinking you're alright, just give it some time and make sure its not too cold. Shoot for 60-65 degrees Fahrenheit.
Good luck mate!