Question: Must Temperature When Adding Tartaric Acid

A viewer has asked a question:

At what temperature should the pre-fermented MUST be prior to adding the tartaric acid?

For SHW member Don Koehler’s response to question, please reference the bottom SHW web site’s Table for Addition of Tartaric Acid page.  

 

Share and Enjoy:
  • Twitter
  • Facebook
  • LinkedIn
  • Google Bookmarks
  • email
  • Print
  • RSS
This entry was posted in Winemaking Help. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *