Kits are a no brainer for most. Wine from anything else you will need other testing equipment and chemicials.
Even so, I would still test them. It costs you 3CCs of wine and only a couple of minutes of time. If you catch one needing adjustment, it will be well worth it.
Free SO2 on kits - yes, if you don't use the 1/4 teaspoon every 3 months method.
You would never want to try to adjust the TA or PH of a wine kit before fermentation. There is magic in those kits, so everything will end up good in the end.
However, you can adjust TA and PH after stabilization and before bottling. Most people just don't bother doing it with kits.
Before bottling, I take a sample of my kit wine and try adding a little more acid to taste and maybe some tannin to taste. With kits, I never measure TA, I just go by taste. If I do adjust tannins, I let it set for a month and rack it again before bottling.
I do not suggest adjusting prior to fermentation. I am speaking in the context of longevity. Acid should be check once fermentation is complete to ensure that the wine will not oxidize or spoil.
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