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Ph balance Balancing wines pH after fermentation

Can a wine's phpH be adjusted after fermentation? 

I brewed a blueberry wine and it came out horrible. The red yeast was dead, so to salvage the must I pitched champagne yeast. That was the first problem. Secondly, the wine's ph level was too high, resulting in a humiliating weak tasting wine. If

If possible, I'd like to increase the acidity of the wine in the hope of making it a little more pleasant to drink... Or should I scrap the entire batch?

Ph balance after fermentation

Can a wine's ph be adjusted after fermentation? I brewed a blueberry wine and it came out horrible. The red yeast was dead, so to salvage the must I pitched champagne yeast. That was the first problem. Secondly, the wine's ph level was too high, resulting in a humiliating weak tasting wine. If possible, I'd like to increase the acidity of the wine in the hope of making it a little more pleasant to drink... Or should I scrap the entire batch?

Balancing wines pH after fermentation

Can a wine's pH be adjusted after fermentation? 

I brewed a blueberry wine and it came out horrible. The red yeast was dead, so to salvage the must I pitched champagne yeast. That was the first problem. Secondly, the wine's ph level was too high, resulting in a humiliating weak tasting wine.

If possible, I'd like to increase the acidity of the wine in the hope of making it a little more pleasant to drink... Or should I scrap the entire batch?

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source | link

Ph balance after fermentation

Can a wine's ph be adjusted after fermentation? I brewed a blueberry wine and it came out horrible. The red yeast was dead, so to salvage the must I pitched champagne yeast. That was the first problem. Secondly, the wine's ph level was too high, resulting in a humiliating weak tasting wine. If possible, I'd like to increase the acidity of the wine in the hope of making it a little more pleasant to drink... Or should I scrap the entire batch?