Preparations for Bottling

We are getting ready to bottle our first vintage of Chenin Blanc. We took some final measurements before bottling and did a few "blending trials" with our sussreserve. Here are the numbers before bottling:
     •   pH = 3.02
     •   TA = 10.0
     •   SO₂ = 40 ppm
My husband has done the setup for our bottling in our basement where our wine is currently in our refrigerator. We will be taking our keg out of the refrigerator so that our wine and our bottles are at the same temperature.
After tasting the wine, my husband is once again of the opinion that the wine is like "jet fuel" and is in a dumb phase. What I can say is that the wine is very acidic but I hope that it will mellow out over time.