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Peach wine and citric acid

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sjo

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My 5 gallons of peach wine is ready to bottle. The acid level is at 5.5 and I think it tastes a little flat. I tried some samples with a little acid blend added, citric acid and tartaric acid. I think I like it best with the addition of citric acid. Does the same formula hold true for citric acid as with acid blend? 1.5 tsp per gallon will racid acid level 1.5? I also recall target acid level in fruit wine is 7.5 is this correct?
Thanks
Scott
 

Wade E

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Im pretty sure that citric and acid blend levels are pretty close. the range of the typical TA is as you stated and fruit ines are typically higher around .65 - .75
 

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