Acid adjustment?

Add tartaric until the pH is about 3.4

Tom S

What Tom says is suitable for grape wine, but not necessarily for non-grape fruit wines.

Non-grape musts, particularly those which have been diluted with water, don't necessarily have the same buffering capacity as grape musts do. Additionally, a 1-3 g/l (0.1-0.3%) TA increase post fermentation on a fruit wine is not uncommon. I'd recommend you aim for around 4-5 g/l in the must and watch the pH at the same time.

Ben

Improved Winemaking

I just read that Acid Blend is a good way to increase acidity in non grape musts. Is it better to use this, or tartaric acid?

Tartaric acid is more stable in that it will not be "eaten" by bacteria like malic and citric might. In that sense, tartaric is "better" to use. But use of tartaric only will give a different flavour profile than use of a mixture of acids. It's really up to you in the end: some winemakers prefer to use complimentary acids (different to those already dominant in the must, e.g. must is malic-dominant blackberry so they add citric) whilst others prefer to use the same acid as is already present.

Ben

Improved Winemaking

Ben,

Can you make those pop-ups go away? I checked out your site and got blasted by 8 popups!

Steve

Moving to a new domain before the end of the month - they will all be gone soon. :-)

Ben

Excellent!! You've got a lot of good material there.

Steve

Yeah, I would use acid blend or citric with tangerine though. Tartaric will change the flavor profile quite a bit.