Adding acid blend during fermentation?

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Ericphotoart

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I started blackberry wine and the yeast colony is growing. I measured pH ( I finally invested in Apera Ai209). It is 3.8. I didn't add acid blend at the beginning because I was afraid I could decrease pH too much and now I think it should be added or maybe I'm wrong. Blackberries are quite acidic and this is only the second time I'm using pH meter so I'm not sure what pH level I should start with to avoid a flabby wine.
 
For the purpose of having a healthy fermentation and to improve the effectiveness of meta you should lower your pH. I try to run a primary between 3.2 and 3.5.
For the purpose of improving flabby taste one should do a bench trial with acid on the finished / degassed wine at bottling time.

I would try to get the pH in fermentation to 3.5.
 

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