kazmerzakr
Junior
- Joined
- Jan 7, 2011
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I'm making a 6 gallon batch of peach wine. Prior to fermentation, I've measured the acidity at .28 and the PH at 3.67. I think I need to add some acid. Because I have read that malic acid is the primary acid in peaches, should I add just malic acid, or should I be adding acid blend?