Acids

A premium combination of citric, malic & tartaric acids used to increase the acidity of wine. An Acid Test Kit may be used to determine the acidity and usage. Composition of this acid blend is 45% malic, 45% citric and 10% tartaric.

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Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. In addition, it can increase acidity at a ratio of 0.1% for each teaspoon per gallon. Adding too much, however, will create a very tart flavor.

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Unbuffered pure ascorbic acid (vitamin C). Used in wine and beer to retard oxidation, or browning. A strong anti-oxidant, ascorbic acid can be used when racking to prevent oxidation, and the resulting browning. It will provide protection for a few days, after which point any unused ascorbic acid will become inactive. Often used in conjunction with metabisulfite. It will raise the acidity.

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The most desirable and stable of the wine acids for making Total Acidity (TA) in must or wine. One teaspoon per gallon will increase acidity by 0.1%.

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An acid found in apples and pears. One teaspoon per gallon will increase acidity by 0.1%.

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Used to lower pH of sparge water. Refer to your recipe for proper pH levels to be achieved. Calculations must be made based upon the starting pH of the water source being used. Dose accordingly using a syringe 88% Concentration

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