I've had a honey crisp cider in the secondary for 9 months. Initially it was fermented with cider yeast. When I racked into the secondary I added a mixture of wild berries (sterilized with vodka) and I pitched lactobacillus and Brett. I just tasted it. it's good but it's extremely tart. Test strips indicate that I am at a ph of about 2.5. Do I have 6 gallons of vinegar? Will I be able to mellow with calcium carbonate? Should I blend it with something(please don't say olive oil and dijon mustard)?