I have a batch of fruit wine that I have stablized and added a fining
agent to and am preparing to bottle. I have never checked the acid
level, basically because I've never gotten around to getting a kit (I
did initially add the amount of acid blend stated in the recipe). It
does taste slightly "kool-aidy" to me right now, and I'm wondering if
can still adjust the acid at this stage. I'm thinking that might make
it a bit more crisp. (??) Thanks.