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
Acid Blend
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