This is a blend of the three most common acids found in fruit: Citric, malic and tartaric. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Acid blend adds a liveliness to the wine and helps to bring out it's fruity flavors. Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first Check its acid level with ph strips or an acid Test Kit. Or, you should be following a reliable recipe. Directions: before fermentation, dissolve the required amount of acid blend directly into the wine before the yeast is added. Titration readings taken with an acid testing Kit should be about 0.55 percent -tartaric for a proper fermentation. Readings taken using ph strips should be about 3.8 to 3.4. One level teaspoon of acid blend will raise the acid content of on us. Gallon by 0.15 percent -tartaric. At bottling time, sometimes wines will not taste their best, even when they are at their best, even when they are at their optimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine's character and your personal taste. To do this, first put measured amounts of acid blend, by taste, in a quart sample of your wine.
Wine making additive
Allows Yeast to Ferment Properly
Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
Wine making additive
Allows Yeast to Ferment Properly
Made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid
