Please comment on my crush numbers TA pH

Thanks for clearing this up for me Gene, Joe, and RD. The resource I was referring to was Home Winemaking by Iverson. After reading your responses, I reconsulted the book and found I took a statement out of context about high acid and ML and missing the real point of the chapter on raising acidity. After more careful reading, Iverson is consistent with your comments. How could I have missed such a fundamental and critical point!?! That does explain why one of my high pH wines I made in the past ended up with slight off aromas even though I was careful to keep the SO2 levels consistent with the chart recommendations AFTER fermentation.

Thanks again for your advice guys! It is much appreciated by this novice winemaker...

Charles