This is probably a silly question but:

How long can the results of acid washes with mimosa (i.e., the ruby red liquid, prior to its basification) be stored before continuing the process? In other words, if the acid/mimosa solution it is not immediately basified after filtration, will this cause a loss in yield at the end?

(if only gallon-sized glass wine jugs shipped quickly... )

Thanks a bunch

You can store it forever probably. Just dont let it get moldy, so keep it well closed and in the fridge or better freezer, is recommended if you're storing for many days/weeks. And reboil if it has fermented, before basifying.