Acid levels

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cooknhogz

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Can acid levels be adjusted months after fermentation and before bottling or can this only be done before fermentation? I have a Apple and Pear (currently bulk aging) I never checked the acid levels on and curious if they are at the suggested level before bottling.
 
bench trials are recommended visit morewinemaking.com and scroll to their manuals section at bottom of page. read red wine making or white wine making manual. there is a procedure for bench trials for acid adjustment.
 
I don't know what you are looking for for "suggested levels" but I would definitely err on the side of taste and not the numbers as long as the pH is in a range to make it stable.

Also, I would bet very hesitant to REDUCE acid levels at this stage as it usually requires a bit more aging and cold stabilization. Adding acid should not be a problem.
 
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