Why bother with acid trials?
You want to be sure that the add you’re about to make is going to taste as good as you think it will. And there’s no better way than to make up an acid trial and be sure that your addition is going to improve the wine. So don’t rely on what was done last year or hitting a particular analytical target, just make a trial at known levels and find the level (if any) that improves the wine. And it’s OK to prefer the control.
