I agree with Greg. Everything sounds within tolerance limits. I would even go farther. I think the low starting SG is very good. The lower alcohol level will allow the wine to age quicker to give you something to drink sooner. This is good for your first batch. You need feedback. After you have a few bottles in the pantry you can be drunk now, then concern yourself with wines that you may want to lay down for a few years.
Just be sure to let it ferment to complete dryness. Probably down to 0.995 or lower to get the maximum out of the sugar that is there.
Ray
I am currently making my first batch of wine. I decided not to use a
> kit because I wanted a more hands-on approach, so I used Alexander's
> Grape Concentrate, Cabernet Sauv.
>
> The batch is in day five of primary fermentation. Here are my numbers
> from tonight's testing:
>
> Specific gravity: 1.022 (started at 1.084, which I see now was
> probably too low)
> TA: .83
> pH: 3.3
>
> So according to what I understand, my TA is too high and my pH is just
> right. The TA should be .55 to .70 and the pH should be 3.1 to 3.5,
> right? Is the acid number .83 high enough that I should make
> corrections prior to moving the batch to secondary/carboy? or should I
> wait and make any corrections later in the process?
>
> I've read that the preferred method to lower TA with a red wine is
> malolactic fermentation, but since this is my first attempt at
> winemaking, I think that I might be getting in over my head if I try
> to do malolactic fermentation on my first batch?
>
> Also, should I be concerned that I started with a relatively low > starting SG of 1.084?
>
> I really appreciate any assistance. Thanks in advance.