Thanks for the comments everyone. I did use tartaric instead of acid blend based on your suggestion Tom. Not only is the malic an post-bottling MLF concern but I think it has a harsher taste than tartaric, and not an acid you want more of than necessary in a grape wine. I was trying to avoid spending $32 for way more tartaric acid than I'll ever know what to do with.
Point of interest: To my bland and dull 23 litre Riesling I added 1 tsp tartaric acid at a time, stirred thoroughly and then taste tested. I was excited with each addition how much more fresh and crisp it was becoming. After 3 tsp it was good but not quite there yet. Added 1-2 tsp more and found it went ever the edge. Lost it's characteristic Riesling grape flavour. Now have a fresh, crisp "tartaric acid" wine.
I know, I know. Should have done a bench test with smaller volume. Just wanted to point out something I've been learning with additions of any kind: not enough can very quickly become too much. Therefore be careful.
Perhaps sweetening a little at this point may recover?
Jumex NectarAnyone here use these before? (archived posts only brought up one thread where Jack K and Ben from Honeycreek, said they were...
Jim
