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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.
 

salcoco

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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.
 

GreginND

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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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