I have a peach wine I'll be bottling in another month or so. I used ~80 grams of acid blend to bring the TA up on a 5 gallon batch. The wine, currently 2 months from start, is quite nice, clear, and slightly tart.
My big concern is the possibility of malo-lactic fermentation when I discovered that malic acid is the primary acid in peaches. Do I need to stabilize?
TIA, Robert