Acid Blend for wine helps balance the three main acids in a wine. By balancing the acidity, it makes it easier for the yeast to ferment properly. Acid blend is made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid. Raises acidity in wines. Promotes active and healthy fermentation. A balance blend of citric, malic and tartaric acids, this is used to increase the acidity of wines, especially fruit wines. Many recipes call for a few tablespoons of acid blend, and this is what they mean. lf someone is unsure of how much to use, recommend an acid test kit and the book "The Art Of Making Wine". Remember that acidity and pH are two different things; wine or must has ingredients that act as buffers that affect pH.
Resources - Instruction
- Add according to specific recipe. 8g per gallon (4L) of must at the start of fermentation.
- One teaspoon per gallon increases acidity by 0.1%.