Miker wrote:

Several people have stated that it is best to make TA and pH
adjustments pre-fermentation because later adjustments will be more
"noticeable".

The only way I'd want my adjustments to be noticeable is in that the
resulting wine is balanced and intergrated. Thus for that reason I think
if one starts out with a must that is balanced, the resulting wine will
be better than a wine that is adjusted post-fermentation, simply because
the various components will blend together better during fermentation
rather than afterwards during the slower ageing process.

However, an adjusted wine, regardless of when it's done (as long as it's
adjusted to proper numbers) will be better than a wine that hasn't been
adjusted.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields