While I do appreciate the answer, that leaves a lot unsaid. What do you mean by "T.A."? After a little googling, I'm assuming "total acidity".
I'm fine with adjusting pH to taste just before bottling, but when it comes to fermenting I'm pretty sure my pHs are all over the map. What is an acceptable pH for a healthy ferment?
Is there a guide somewhere as to which acids each fruit has?
I did find these, but my wines vary greatly in color, so I'm wondering how effective they'd be. Thoughts?