I have a couple of wines I had to reduce acidity in. The wine acidity overshot due to drift in my pH meter and I hadn't recently calibrated using buffer. The first was Cherry and Raisen Wine which had a pH of 3.25 which I adjusted to 3.67 using Calcium Carbonate. What I didn't know was I was then supposed to allow the wine to stand for a week, to allow the Calcium Carbonate crystals to precipitate and drop to the bottom which can then be racked. I just bottled immediately. My question is the wine ruined by the presence of the crystals and if not what can be done to rescue it please. Thanks