I have 20 gallons of a cab that I started from fresh grapes last fall.
I've kept a close eye on it and was planning on bottling next weekend.
As a prep to that, I moved things around yesterday and decided to
sample a little. It had a very tart taste. I ran a few tests and it
has a ph of 3.6. The tartaric acid is a bit high at 5.3.

Questions:

1,. Will aging eliminate the tartness?

2. Is it too late to drop the acid level?

I've had much success with kits and juices and this is my first go
round with fresh grapes. Am I missing anything?

Thanks,
Nick - NJ