Introduction from a brewer

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Thats what I ended up doing. Some of them didn't need much others needed a bit more adjustment. For example I made a Riesling kit a few years back that was LE or limited edition and it finished out at a pH of 3.33. It was good but just kinda not what I would call "racy" on the tongue which is what I expect from that (and many other ) white varietals. A favorite Riesling I was really liking tested out being pH 3.06. I slowly added ~20gms of tartaric to the 6G of finished wine and little by little it went from just OK to wowser!

This all depends on your liking and your palette but this was my "aha" moment with white wines for sure.
Going to grab some tartaric and try that out. Thanks.

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