Rick,

> accurate reading. At this stage, and please let me know if I'm right, the
> best course of action is probably to let it ferment, then to cold stabilize
> to see if any tartaric crystals form, thus reducing acid and raising ph.
> Else I could use potassium carbonate...and try to reduce the acid as well,
> which I think is higher than I first thought...

Unless you used acid blend (with some tartaric acid in) you're not
going to get significant tartrate crystal formation (since raspberries
don't contain much/any tartaric acid). You'll also get a TA increase
(pH decrease) from fermentation. I'd recommend you deacidify
(potassium carbonate for e.g.) post fermentation if you really need to
(taste the wine and see).

Ben

Improved Winemaking
http://members.tripod.com/~BRotter/