I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those color changing test strips. Using RedStar champagne yeast
My guess is that my acidity is to high for the yeast
What are the best ways to lower acidity of my must?