Use tartaric only, it's more natural to the wine and will bring the pH down better that anything short of phosphoric.
You already had your most important tool (your senses). Now that you have some test equipment too don't give up on tasting and smelling things as a heads up. It should taste a little flabby right now. Always use your sense of taste as a reality check especially when adding acid. 0.6% may taste tart, it may not.
Maybe do this: Figure out what you need for 0.6% but add it in 1-5 increments and taste each time after stirring it in well. If you overshoot you can pull it back out with cold stabilization but why bother unless the pH is still too high. I doubt it will be after the first or second addition.
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blueberry has issuesI just bottled a batch of blueberry. It was a struggle, but well worth it, as it turned out to be a very nice dry...
I have bottled reds at pH of 3.85 and not had issues 3 to 4 years out as a heads up. I don't sulfite over 60 PPM free for any reason. It's a calculated risk, but it's worked out well so far. You may be happy seem easier to drink younger at the high end of pH.
Hope that helps.
Joe
