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?