Acid Blend

A forum for winemakers to discuss their craft
Post Reply
User avatar
MarkA
Lost in an Alcoholic Haze
Posts: 592
Joined: Fri Mar 14, 2014 11:26 am
Location: Aberdeenshire

Acid Blend

Post by MarkA » Wed Jun 07, 2017 1:17 pm

I usually add citric acid and tannin (strong tea method) to most of my fruit/country wines, but keep seeing recipes using a teaspoon of acid blend.

Would using acid blend be an improvement? Do you add it to every wine, or only certain wines that are possibly lacking? Would it be better to buy the malic/tartaric/citric acids separately so the must can be adjusted accordingly for each one?

Thanks

Post Reply