White Grape Peach and Acid

[SBWs]

This is my recipe for white grape peach.

6 64 oz bottles of Great Value White Grape Peach
½ lbs Sugar
1 ½ tsp Pectic Enzyme
3 tsp citric acid
3 tsp yeast nutrient
1 tsp yeast energizer
1 tsp Bentonite
1/8 tsp K-Meta
Lalvin K1v-1116

This is the third time making it and I tried a little something different. I wanted to add a little more peach flavor so I added three 29oz cans of sliced peaches. Now for the problem. The pH is low 2.8, I haven't added the acid yet, and I'm wondering if not having the citric will effect the taste. I'm considering adding the citric acid and using Lalvin 71B-1122 yeast to lower the Malic acid. Sort of stuck on what to do, any ideas????

Checked the pH and acid this morning and got a pH of 2.9 and acid of 5.2

 

[Wade E]

If you use citric acid it should change the ph much and I believe the ta should be a little higher on something like this but go by taste, if it seems flabby add some.

 

[SBWs]

Thanks Wade, I used the K1v-1116 yeast so as not to lower the malic acid of the peach. I will wait until fermentation is complete and then add acid to taste.