muscadine wine
Junior
- Joined
- Dec 9, 2006
- Messages
- 25
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While making a banana wine this weekend, I ran out of acid blend. I got about 1/3 of what the recipe called for. I had some citric acid, but was unsure about adding it and at what rate.
I will be able to get some Tuesday. I have already pitched the yeast. Can I safely add more acid blend after pitching the yeast?
I will be able to get some Tuesday. I have already pitched the yeast. Can I safely add more acid blend after pitching the yeast?