Tartaric in dandelion wine?

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botanic_panic

Junior
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Does anyone have experience using tartaric acid exclusively for dandelion wine?

Is this a bad idea?

What acids have you all used for your dandelion batches?
 

salcoco

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many recipes suggest acid blend, which is tartaric, malic and citric,
 

Tnuscan

Tnuscan=Tennesseean
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A test using the blend, then the seperate acids alone, might be a neet experiment to do. It's definitely something to think about.
 
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