I am ready to bottle my peach/raspberry saison, but I am debating acid additions. When reading about adding fruit when brewing, I remember reading from multiple sources (usually forums posts) that acid can be added at bottling to add some tartness that will accentuate the raspberry flavor (to make the dull rasp flavor more exciting). The trouble is, I can't remember what they recommended for the acid.
I was thinking lactic, my roommate says citric, and I know there are a few more options. What would people suggest I use. I plan on adding small increments to a test sample and sizing that up to a bottle, and adding individual additions to each bottle. Thoughts? Cheers!