I'm getting ready to make this years Strawberry wine (a huge favorite
request) and I was looking for differing opinions in regards to acid
adjustment. Previously I have used Acid blend, but I was considering the use
of just Tataric Acid to eliminate the possibility of a Malolactic
fermentation. A winemaker I respect indicated that he adds citric acid as
part of his adjustment, but I am conscerned with stability issues with the
citric. Anyone have any imput through experience?
Also, I have considered the addition of a food coloring as I have not
been that pleased with the coloration of my Strawberry wine in the past
which has a yellowish oxidize color.(I know this is typical) Anyone have
any thoughts on this so as to prevent any sediment fallout or other issues
that I need to be concerned with, as I dont have much experience with
tinkering with coloration. Is it a waste of time, or have others had good
results. (typically I filter my Strawberry wine). As a final note does what
favorite yeast do you use that you have been pleased with- I have used
Lavlin D-47 with good results, but have an open mind.
Thanks,
John Dixon