Adjusting wine acidity

[KentishMan]

Hi folks,

I’ve been brewing beer for some time now and recently made the jump over to wine.

When brewing beer I need to made several adjustments to my hard tap water, in particular, I need to add AMS (Carbonate Reducing Solution) to soften my water.

The couple of wine kits I have made so far, used direct tap water (no adjustments) and are a little low on their acidity.

I wanted to ask if you also treat your water for your wine kits?

And is it possible to change the acidity after fermentation?
It would be a shame to ignore the wine I’ve already made!

Not sure if AMS can be added after fermentation or not?

Thanks for your help.

 

[MashBag]

You can adjust acidity in wine after fermentation with tartaric acid addition.
You can also use citric acid if it needs perking up. Make up a 10% solution and test it by taste in a glass with 100ml of wine. Use a syringe, add it till it tastes right.

I would not use ams for wine, but I don't make wine from kits only grape. Others will know better.

I would defo not add it after fermentation.

 

[KentishMan]

Thanks for the advice Mashbag!