Acid Blend

Acid Blend is a blend of the three most common acids found in fruit: citric, malic, and tartaric.

INGREDIENTS: 33% citric acid 33% malic acid 33% tartaric acid.

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 its 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.

USE: dissolve the required amount of Acid Blend directly into the wine before the yeast is added. Titration readings taken with an Acid Test Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH Test Papers should be about 3.8 to 3.4. One level teaspoon of Acid Blend will raise the acid content of one U.S. gallon by .15%-tartaric.

Sometimes wines will not taste their best even when they are at their optimal level of acidity and may require a slight final acid adjustment to taste before bottling. This can depend on the wines character and your personal taste. To do this, first put measured amounts of Acid Blend by taste in a sample of your wine. If you add too much to your sample blend it back into the batch and pull a new sample. Once the dosage is established add that dose to the entire batch.