I very slightly increasing my red blend with probably tartaric. I read not to use tartaric after fermentation as it will settle out. I also read that tartaric is the only acid recommended for reds! I did add tartaric before fermentation (California grapes) like I ususally do. Any experiences to share? Lou.
You can add acid after fermentation. Yes, some will settle out if the wine gets cold, but not all. Add acid only if really necessary as the flavor of your wine might become tart. The taste of acid you add is not the same as the natural acid in the grapes.
andy
Add a little at a time and do bench trials. Tartaric is the only one you should use and yes, some will settle out.
I had a sangiovesse that was really low > I very slightly increasing my red blend with probably tartaric. I read not
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