Wine from Preserves?

[FunkedOut]

I racked the wine today, stable at 0.990 SG. That points right at 13% ABV.
I measured a pH of 3.05. That is down further from the 3.33 pH I measured before fermentation.
I have read that pH normally increases with fermentation.
Is this normal? Or is one of my readings off?
Perhaps the pH had not stabilized when I measured the must?
Perhaps I should have waited overnight to measure the pH?

 

[Scooter68]

Don't worry about the pH. It's still loaded with co2. PH measuremts won't mean much until its completely de-gassed. If you want to know the pH wait until it's aged at least 6-12 months and all the CO2 I'd gone

 

[FunkedOut]

That makes sense.
I was only looking at the pH in order to determine the amount off sulfite to add.

Based on advice I’ve received here in other threads, I added enough this time to achieve 120ppm.
My pH measurement was to calculate the amount of sulfite for maintenance doses (every 3 months).
A pH as low as 3.05 calls for only 11ppm at that time.
I will have measure the pH again when the time comes.