So I have a pyment I made from 6lbs of honey, a 1-gallon red wine kit, and the White Labs sweet mead strain. I think the gravity is stable now (I used some yeast nutrient and it has been sitting for a few months, will be taking a gravity reading soon). When I transfered to secondary it tasted a bit "flabby"/sweet/cloying. I've read that I can acidify more to balance that out.
I have malic acid and acid blend, which would be better? Acid blend seems to be the go-to for beginners, and I've read that malic acid is the dominant acid in grapes. I've heard of people who believe tartaric is best but I'm not going to use that now (but if you feel like explaining why I should use that down the line I'd be happy to read about it) unless you can be really convincing.
How forgiving is acidifying this way? If I add a little too much or not quite enough will it be obvious when it is consumed, or even ruined if I add too much?
I have malic acid and acid blend, which would be better? Acid blend seems to be the go-to for beginners, and I've read that malic acid is the dominant acid in grapes. I've heard of people who believe tartaric is best but I'm not going to use that now (but if you feel like explaining why I should use that down the line I'd be happy to read about it) unless you can be really convincing.
How forgiving is acidifying this way? If I add a little too much or not quite enough will it be obvious when it is consumed, or even ruined if I add too much?