For the first time in my wine making career, I am dealing with a wine that is too tart to my liking. Normally I’m struggling with 4.0, flabby pH wines, but this year’s Viognier is tart to the taste. The flavor is good, but the finish leaves my tongue sweating like a faucet. Tastes like a light, fruity Chardonnay with a Sauvignon Blanc finish. @4score and I crushed 1,000 pounds, initial brix were 23.7, pH 3.5, went through mlf. We did not measure TA, which is what I’m assuming what I’m trying to address now. The Potasium Bicarbonate was ordered at noon yesterday and is out for delivery now (on Sunday!). Amazon is pretty amazing. I've tried a sample with backsweeten (.6 g/l), which is currently in the fridge to try later today and perhaps avoid this altogether. I’m a little concerned about in bottle refermentation if I went this route. I will be adjusting solely to improve the flavor and really don’t care about the pH/TA numbers. I’ll be doing bench trials. Questions How many g/l should I adjust at a time, in order to have a noticeable impact? Is the acid/base interaction immediate or does the wine need to be cold stabilized for the compound to fall out? Once I find the minimum amount to add to my batch, how long and at what temperature is necessary to cold stabilize the wine? Any other helpful hints?