acidity adjustment

Hello, everybody 👋 I've got a blackberry port in bulk aging, fortified (brandy + Everclear) and backsweetened (invert syrup + frozen fruit 'f-pack') 1 month ago, <2 months since pitching. I under-shot the sweetness, and added no acid, with the intention of doing a further adjustment after the...

Hi I'm Louie, a winemaker in Japan. Few days ago I added potassium carbonate to deacidify my chardonnay but later realized it was supposed to go into sauvignon blanc instead. That chardonnay's TA and pH was already adjusted so I want to bring it back by adding tartaric acid but not sure if it...

This is something I've been thinking about for a while. It's more of an intellectual musing than a practical solution to a problem, but I believe there is something to be gained from sorting it out. I searched the forums and there is not much on the subject, just a mention of it here and there...

Thank you in advance for anyone willing to lend their knowledge! I have about 10.5 gallons of a mix of Chardonel and Vidal Blanc must that has already gone through primary fermentation (.25 brix at this moment) and racked twice. The must is from crushed/pressed grapes grown in Western PA so I...

I just started fermenting my 4 buckets of Chilean juice yesterday, and I measured the PH and TA but didn't add any acid even though the levels where a little low because the PH seemed pretty low too. All the buckets had started fermenting at least a little bit already, and I didn't heat the...