winemaker_3352
Senior Member
- Joined
- Feb 21, 2010
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The white wines that i have made - i have added Acid Blend to reach an acidity level between .65 - .75. The bottles of wine always seem to get ice crystals when in the fridge.
So my question is - why do we add Acid Blend to raise the acidity level to only turn around and need to do cold stabilization to drop out the acid?
So my question is - why do we add Acid Blend to raise the acidity level to only turn around and need to do cold stabilization to drop out the acid?