Red wine acidity correction and sulphiting

[Tricky Dicky]

Hi guys. We harvested our grapes too early last year and the wine is too acid. We didn't sulphite in the hope that the malo-lactic process would sort it, but it hasn't. My plan is to correct with Potassium Bicarbonate. Can I add sulphite at the same time please? The wine is now ten months old and in danger of oxidisation. Many thanks!

 

[Ajmassa]

Yeah as far as I know kmeta won’t affect any acid removal attempts. Also cold stabilizing ~3wks really helps ensure you get the most out of the attempt. If u can, don’t wing it do Bench trials to dial in the dosage. Too Chalky isn’t much better than too acidic

I guess next go-round you’ll harvest a little later. Were you checking ph before harvesting?

Oh and you can also use a yeast the eats up a large % of the malic during regular fermentation. Which I assume would make mlf easier to complete. A handful of strong popular yeasts do this. Every little bit helps! Good luck