What is the consensus on adding extra acid to low acid grapes so that
you can do a Malo after the original fermentation? Is it better to
skip it when the grapes in question have low acid? Or could one
accomplice a better end result still by adding extra tartaric acid to
bring the total up and then do the malo

We are getting the first load of grapes tomorrow from Central Valley,
a day late because of Ivan, and you know how this load always looks…

SG Brix