Just did my second racking of a wine using king of the north grapes. It has a very good flavor, though still fizzy with CO2. The only complaint I have to this point is a quite tart acidic flavor right up front. Could this be attributed to a low pH? Is it to late for MLF? Can I adjust the pH during my final racking? And in case you're wonder, no I do not have a pH meter or test kit. Thank you in advance.