I very slightly increasing my red blend with probably tartaric. I read not
to use tartaric after fermentation as it will settle out. I also read that
tartaric is the only acid recommended for reds! I did add tartaric before
fermentation (California grapes) like I ususally do. Any experiences to
share?
Lou.

You can add acid after fermentation. Yes, some will settle out if the
wine gets cold, but not all. Add acid only if really necessary as the
flavor of your wine might become tart. The taste of acid you add is
not the same as the natural acid in the grapes.

andy

Add a little at a time and do bench trials. Tartaric is the only one
you should use and yes, some will settle out.

I had a sangiovesse that was really low on acid after fermentation and I
had to adjust it.

Lou wrote:
> I very slightly increasing my red blend with probably tartaric. I read not
> to use tartaric after fermentation as it will settle out. I also read that
> tartaric is the only acid recommended for reds! I did add tartaric before
> fermentation (California grapes) like I ususally do. Any experiences to
> share?
> Lou.
>
>