[quote=“, post:13, topic:6418”]
… Pretty much we treat the maple wines as we do any of our meads (nutrient addition), but with more deliberate acid additions for taste. [/Quote]
At the risk of giving away your trade secrets, can you elaborate? How do you figure when and how much to add?
One of the things I’ve had to come to terms with over the years is the fact that I can’t be an expert everything.