Fishhead - Fining generally doesn't alter the acidity. There are some chemicals you can use (usually potbuttium or calcium carbonate are recommended) but they do also alter the taste of the wine. If your pH reading is accurate, your wine is already rather low in acid (high pH), so I'd be reluctant to do anything to treat the wine further. Aging alone shouldn't alter the acidity, but perhaps what you are interpreting as acidity is something else. Tannins and-or alcohol level also can produce a bit of a "sharp" taste that may come across to some as too much acid. Some fining agents can reduce the tannins. Or you could just let it age; this tends to soften the "sharpness" over time. The other thing that tends to counteract the impression of acidity is sweetness (sugar), but for these types of wine, you probably don't want to sweeten them.
I'd recommend testing the acidity (even if you're not expert at it) and re-checking the pH before you do anything further. If you made these from grapes (not kits), they may just take a year to two to really settle down. Patience is one of a winemaker's most essential tools (not that it's easy to come by . . .)
Doug
Spontaneous fermentationI made a 5 gallon batch of must up following Jack Kellers recipe for mulberry wine only I used mulberry juice in place of the mulberries (my last batch with whole fruit was a bit...
