Thanks for your input Bob, I did add 3 oz of acid but I'm not sure it
was enough. I was under the impression that acid could be added at
pretty much any time, so didn't feel under the gun. This is my first
try with fruit and although I'll probably have 300 bottles of not the
best wine, I'll pralee love it cause it's my baby :-) .

Next year I'll be sure to have full 'fermentation plan' in place
before I start and the necessary techniques and equipment to do better
testing. I wouldn't want to make 'Screaming Eagle' on my first try
anyway cause then there would be no place to go :-) . (I can see
Heidi's house from my deck maybe... nah!)