There is nothing wrong with adjusting acid after bulk aging. There are
those who argue that it should be done during fermentation and they are
probably right, but you can only adjust measured acidity, not balance to
taste at the start of fermentation.

At this point, if the acidity tests to be too low then you should add acid.
If it does not test to low but it tastes too low then you should add acid.

Be careful though, you can easily add too much acid when adjusting to taste.
It think that in repeated tasting as you add wine in small amounts your
taste can become dulled. My suggestion is that if you do not reach your
target taste in one addition, then do not adjust all the way to taste. Stop
short, leave it for a few weeks or a month to totally integrate, and then
try again. I have adjusted to taste where I did several adjustments and
then found a few months later that I had gone too far.

Ray


"Mark L." > wrote in message
om...
> I have a Cab. Franc (20 gals.) and a Zin-Carignane(15 gals) still in
> bulk. The wines taste very low in acid. I have an acid testing kit.
> If I find that the levels are indeed too low, can I add acid blend at
> this time without ruining the wine? The juices were obtained from Vin
> Bon (2003). I have heard positive and a lot negative about these
> juices. I was under the impression that these juices were already
> balanced. Any advice would be helpful.
>
> Mark L.
> Buffalo-Niagara USA