Thanks fellas for your comments.

Negodki: I've been wondering about sulfite levels too. Anderson's
recipe suggested sprinkling a sulfited water solution over apples
periodically when cutting them up to keep them from turning brown. I
stayed well within his max though. Later, I sanitized the must with a
1/4 tsp sulfite.

I received my new titrets kit and excitedly prepared to test when I
came to learn that in addition to the ampoules and titretor I also
need a valve assembly to draw up the must. So much for testing today.
You'd think they woulda known to set me up with complete kit. I've
been aerating. Thanks.

A.J.: TA reading is 7.9 g/l. Yes, too high, but is that off the map
too high or just not within ideal range. It's odd that Anderson's
recipe would call for addition of acid blend to a tart fruit like crab
apples. Intuitively I wondered so fortunately I used 2/3 of his
recommended addition.

How did you reduce the high acid level in your must? I have CaCO3
kicking around but I didn't know I could use that in the primary.
Maybe I should dump in the NaOH solution from my acid testing kit ;-)
Of course that's a facetious comment but you'd think there would be a
base out there compatible with a wine must that one could use to
easily reduce acidity.

TIA