Adding Acid.

[mgmarty]

Ok. How do you add tartaric acid to wine, without it precipitating right back out.

 

[JohnT]

Not sure what your concern is. I just add what I need and give a stir. Never had the acid precipitate out.

 

[stickman]

It depends largely on the potassium content of the wine. When I'm adjusting the PH of a wine post fermentation, I usually do a bench test to determine the rough amount needed. I then adjust the tank in the cellar by adding the acid in small increments over the period of several weeks allowing the potassium bitartrate to precipitate, with tasting and PH measurements along the way. It seems to give more control as you can stop at any time once your taste or PH target is met.