Acid levels

[cooknhogz]

Can acid levels be adjusted months after fermentation and before bottling or can this only be done before fermentation? I have a Apple and Pear (currently bulk aging) I never checked the acid levels on and curious if they are at the suggested level before bottling.

 

[Lara Hart]

I'd love to know that too.

 

[Stressbaby]

Acid levels can be adjusted after fermentation.

 

[salcoco]

bench trials are recommended visit morewinemaking.com and scroll to their manuals section at bottom of page. read red wine making or white wine making manual. there is a procedure for bench trials for acid adjustment.

 

[cooknhogz]

Thank you guys for the help

 

[GreginND]

I don't know what you are looking for for "suggested levels" but I would definitely err on the side of taste and not the numbers as long as the pH is in a range to make it stable.

Also, I would bet very hesitant to REDUCE acid levels at this stage as it usually requires a bit more aging and cold stabilization. Adding acid should not be a problem.