For future reference, am I okay to adjust acid levels while still in the primary fermentation stage by adding more acid blend if my TA drops a bit during that stage or should I use a specific blend depending on the fruit wine, ie...citric, tartaric, malic, etc...?
Also, on a similar question....my very first batch of wine (raspberry) I did not have an acid test kit. It's been going since early January of this year, and I am ready to rack for the second time. I will check the acid this time and if it is low should I add any acid...if it is should I use tartaric or the general acid blend?
Secondary
-3 gal Raspberry (Vinter's Harvest)
-3 gal Plum (Vinter's Harvest)
-6 gal Island Mist Strawberry White Merlot (for the better half)
-1.5 gal Cherry wine (Door County WI cherry's)
Also, on a similar question....my very first batch of wine (raspberry) I did not have an acid test kit. It's been going since early January of this year, and I am ready to rack for the second time. I will check the acid this time and if it is low should I add any acid...if it is should I use tartaric or the general acid blend?
Secondary
-3 gal Raspberry (Vinter's Harvest)
-3 gal Plum (Vinter's Harvest)
-6 gal Island Mist Strawberry White Merlot (for the better half)
-1.5 gal Cherry wine (Door County WI cherry's)