Can i avoid adding acid blend to achieve a best drinkable wine

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Hi all
1. Want to replicate the same recipe(attached apple wine) but with 1 litre of store bought juice.
2. If acid blend unavoidable what should be the % ratio Malic-tartaric-citric. - will Ph meter suffice
3. What else i can avoid as i want to create a basic beginners wine kit for Indian market and get the best drinkable wine results
regards
 

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That store bought juice looks good -- no additives. It should ferment fine.

I use tartaric acid instead of acid blend in recipes. It should be fine. When making mead I add fresh lemon juice, although I can't advise you on how much juice to add.

You can skip the pectic enzyme, but risk having a wine that will not clear. Leaving out the tannin will produce a wine with less body.

To ensure a good ferment, you want the nutrient.

I recommend making several batches at once. One using the full recipe, and others leaving out pectic enzyme and/or tannin. Taste test your results.
 
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