Citrix Acid Question

[Nicol]

Beginner alert!!
Just put a batch together with strawberry rhubarb wine and thought I had everything and well, I don’t.
Mixing all ingredient prior to fermentation and I’m missing the critic acid/wine acid. Can I still proceed or stop now? I should be getting the acid tomorrow evening before it is time for the yeast.
Attaching the recipe found online that I am following.
Thanks for the advise!

 

[Stressbaby]

So long as you have it before pitching the yeast you will be fine.

 

[Nicol]

So long as you have it before pitching the yeast you will be fine.

How much additional time would you think before adding the enzyme then yeast?

 

[pgentile]

Add your enzyme tonight or tomorrow morning. I think I have added citric acid right before yeast in fruit wines a few years ago with no issue, but maybe wait an hour for it to blend in a bit.

 

[Venatorscribe]

Do you have any tartaric or malic acid. Can use instead of. Even just tartaric

 

[Venatorscribe]

Just had a look at the recipe - i don't believe acidity will be a big issue here as the oxalic acid from the rhubarb has not been neutralised. A teaspoon of lemon juice would do the trick in that recipe.

 

[Venatorscribe]

Ps let us know how your wine progresses. I realise that will be a long time in the future. But - most of us will be here, soaking up the vibe. Salut

 

[Nicol]

Just got my strawberry rhubarb wine transferred to the secondary. My SG is already at 1.000 but my recipe states it should not be done fermenting under airlock for several more weeks. Going to give it time and see what happens. I think it should have been transferred to the secondary more like day 2 or 3 from the primary, should ha r taken a earlier SG reading. Trying to decide where to go from here?

 

[wildhair]

Leave it - you're fine. Time to ferment is variable & can go quickly sometimes. If it hit1.000 and you have it under airlock in the secondary, then you're right on track. Let it sit until you have a substantial accumulation of lees on the bottom - 10 days - 2 or 3 weeks, then rack again.