Posted 24 January 2012 - 06:43 PM
I started a fruit wine based on pyracantha berries using a variation of Jack Keller's recipe. It had a very low TA to start. Using a titration kit, it looked like 3.75% or so. I added some acid blend which brought my TA test to around 4.8%. I then pitched the yeast. It is still actively fermenting (SG around 1.025 at the moment). I'm wondering if I should have added more acid? I found some literature that mentioned the range of 5 to 6.5% for fruit wines. Is it still possible to add acid at this stage, or is it better not to mess with it?
If it's better to leave it until the ferment is done, is it possible to add acid after, if the taste is too flat?