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Adding acid to finished wine
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 |
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