Hippie, I fermented as is. I know It goes against most of what we read, discuss about, and seek advice on,and I was concerned about this also. Remember a while back we wondered what adjustments they made at the Walkers, well I had a discussion with Rick Walker on this very topic. Although very technical he said that on non grape juices they keep the acidity higher because of the many different acids found that this level of acidity gives the best Crispness and Fruit Foward taste. So I guess he asnwered one of our ques. They do adjust the acidity. Now on grape juices they keep the acidity down to the accepted levels or adjust them according to a wineries request. I also said thatprior to bottling I was going to sweeten it a bit. He thought this was a good idea. I tasted the Blackberry and Cherry tonight just to ease my mind and found them both to be quite good. Even though not sweetened yet they tasted as though you just picked them and was eating them . Quite good.
By they way, the instructions that come with the juice do not mention any thing about acid adjustments. Thats when he explained the above. No mention of how they adjust either. I wish I had a tape recorder as he was very technical and some of it went over my head.
Bill