Acid of choice for fruit wines

[touchtoomuch]

What acid do you use pre and post fermentation for fruit wines such as blackberry, cherry, persimmon, etc. Does it matter if the initial TA is extremely low as to what you use the most of? Does it matter what the predominate acid is of the fruit? any and all thorough responses greatly appreciated... Thanks

 

[Wade E]

I just use the acid blend myself.

 

[smurfe]

I'm with Wade. I use acid blend. Now if you do know which acid is deficient sure, get that type acid and add the recommended amount. It will attribute to an even more balanced wine. But acid blend will take care of the situation most every time.