Hi Everyone,
When increasing the acid levels in wine, generally what kind of acid do you use? I've seen some people say they just use tartaric acid, some people use acid blend (50% citric, 25% malic, 25% tartaric). Is it generally safe to just use this acid blend?
Thanks!
When increasing the acid levels in wine, generally what kind of acid do you use? I've seen some people say they just use tartaric acid, some people use acid blend (50% citric, 25% malic, 25% tartaric). Is it generally safe to just use this acid blend?
Thanks!