Help with understanding Livieto Madre esp. for Panettone

Greetings from Germany.   I love baking SD breads and have come a long way since I started the journey beginning of this year. 

Now I'd like to foray into baking Panettone, tried twice and failed miserably (my mistakes of overdoing things).   For breads, I usually will use my liquid starter which I maintain every day - I keep v small amounts, have a small back up in the fridge and also dried flakes (for long term storage).   

About 6 weeks ago, I converted part of my liq starter into an LM.   At the beginning, I  wrapped and tied it and kept in the fridge as I did not have the time to start a new journey with the panettone.   I did bagnetto it after I took it out of the fridge two weeks later.    Since then I have been maintaining it with one warm refresh and one colder refresh (overnight at 18deg c).   

My madre has been since fed several times (over the course of 4 weeks,  twice daily), at one stage the PH was a low 3,8 (after a warm refresh) - I did then an overnight water submersion (see image)  and it did improve the PH to 4,08 but on the whole it averages between 3,9 t 4,08.

My questions are :   if my LM is blooming well within the 4 hours at 28deg C and it has been doing so 4 weeks in a row now, it is absolutely necessary to do 3 x refreshments in a row before using ?  Can one get away with 2 warm refreshments ?  It's just a timing thing for me.  I'll post images here of my LM.  Cross cut of after water storage, another of the normal refreshments, cold and warm. 

How do I get the PH up to what is generally considered optimal 4,1 to 4,3 ? 
Apologies in advance, my second post here, so my navigation is a bit clumsy. 

Yes I have been reading but end up more confused than not.