Acids & PH Balancing
Although PH is a factor in Beer it is especially important to manage with Winemaking. Largely this is because fruit contains varying amounts of different Acids and they all have different effects on the flavours and overall experience of the Wine.
PH is much easier to lower (make more acidic) than it is to raise. If your wine is too acidic, then the best idea would be to use some Precipitated Chalk to help balance it. However, this will take time to precipitate out so if using this, you should wait at least 6 months before bottling so that the chalk does not settle after being bottled.