Flowering currant wine stalled - too acidic?

[kelper]

I boiled a gallon of the leaves and flowers for ten minutes, allowed to cool and added pectolase and yeast. It started to ferment quite soon and fairly actively. At this stage it was a clear yellow. But 24 hours later it had turned pink and slowed right down. I pitched more yeast and it did restart, but not for long. After ten days it has dropped from 1.110 to 1.080. Today I checked the pH and it is 2.4! Sorry, 2.8! Will this low pH kill the yeast? It explains the colour change. Was is a good alkaline to add to bring the pH up a bit?

 

[kelper]

Well, I added some precipitated chalk and it fizzed a bit. The pH rose slightly. In total, I added three teaspoonfuls to the gallon and the pH rose to 4.8/5.0. But fermentation did not restart. I repitched and it's away again. Most of the chalk did not dissolve so I'm guessing it's limited as a pH raiser but it did the trick.

 

[kelper]

Racked off twice and bottled at 15.5%! It's nice.