I have about 5 1/2 gallons of blackberry wine that's just about to come out of the secondary. It's starting to clear and the SG is at 0.992. It's a bit on the acidic side and I was wondering if it will mellow out when it's ready to bottle or I can pitch in some Calcium Carbonate to help it out? I went to the LHBS today and forgot to get the acid test kit... UGH!!! But the wine tastes great for being 11 days old!!