Jon,
Are you sure of your instruments? That TA is odd for central valley
fruit. The pH is not unusual though.. If the must was fermenting at
all the values are skewed by the CO2. You can heat it to drive it out
and add water back to the original volume. 50 to 100 ml would do it.
The alcohol level may be a bit high now, but i would leave it alone.

I would consider adding tartaric until you get to at least 3.5, cold
stabilization will pull it back out. Don't use any more acid blend,
only tartaric, but check the normality of your NAOH first.

Joe

"Jon Gilliam" > wrote in message >...
> Errata: Where I said I added 26 "lbs" of sugar, I really meant 26 ozs. I'm
> not even sure you could get 26 lbs to dissolve in that much must ).