What is the consensus on adding extra acid to low acid grapes so that you can do a Malo after the original fermentation? Is it better to skip it when the grapes in question have low acid? Or could one accomplice a better end result still by adding extra tartaric acid to bring the total up and then do the malo
We are getting the first load of grapes tomorrow from Central Valley, a day late because of Ivan, and you know how this load always looks…
SG Brix