Joe-

Thank you for the comments.

We reviewed titrate acid test kit usage in the class I took at
Listermanns Brewery supply here in Cincinnati, OH. The recipe
instructions say to bring the acid up to .65 %. I have some other
notes on acidity levels in wine to review this evening and incorporate
into my plan. I've done a vodka limoncello infusion before and also
use the cheap stuff for that as well.

I can post the whole log when I finally commit. At the very least it
might help to serve as a starting point for others transitioning from
kit wines to scratch-batch.
FWIW, on my shopping list is:

Shopping List, Necessary

Acid test kit- with the "Titrate method" of determining acid content
-1/2 or 1/4 CC Medicene dropper (may come with Acid test kit)
- DO NOT USE ACID TEST DROPPER FOR ANYTHING ELSE
Child's cough syrup syringe
Tartaric acid or acid blend
Red Star Pasteur Champagne Dry Davis#595 59-86° 13-15% Medium-Low
Yeast nutrient (to make a starter batch)
Campden tablets
Pectic enzyme (to be added to must)
- make sure it contains Rohamet P--> juice extraction from pulpy
fruits
Rohamet P (see above)
Potassium sorbate
Large plastic funnel (food grade; large enough for cherries) to fit
Carboy
Nylon bags for straining; or sterilized panyhose

Shopping List, Extended

Wine filter (not necessary)
Fining agents (may need)
Oak
Acid reducing agents:
-potassium carbonate
-glycerine (can be used at bottling time) (see notes below) (make
sure it's not from CHINA--> diethylene glycol)
Fining Agents (on a case by case basis)- Sparkolloid, Gelatine,
Bentonite, Isinglass, Potassium Sorbate,
#9 corks