ph of fresh must

[winophite]

I'm using my buddies concords for a wine making try and have just prpared the must. My question is about ph and how it relates to titration test with a "parts per thousand on the tartaric scale", which should be 6-7 for average. My available ph meter reads an apparent different scale, reading 3.29. So... should I add extra acid blend prior to fermentation or not. My starter yeast solution is ready!

[winophite]

I found a post on foodie's blog relating to finished wines ph (usually 3.0-3.6). But still wonder about how much acid is lost during the fermentation, and what if any harm may be done adding between rackings. I want a bit of acidity left in the end.