OK - I'm a bit confused. If you have a high TA (8.5 g/l seems high for a red), then pH should be low. Depending on the type and quantity of acid present, maybe something in the 3.2 pH range, as a guess. Before you make any additions, you may want to re-check the numbers. If you decide that an acid addition is ever necessary, I would recommend doing so with tartaric acid. Avoid citric acid at all times as this may lead to production of Volatile Acids (such as acetic acid - a.k.a. vinegar). You're correct, a MLF will increase pH a bit.