For increasing Titratable Acid (TA) in wines created from grapes, Tartaric Acid is preferred by professional winemakers, especially for wines destined for Malo-Lactic fermentation as other acid additives such as malic will not convert or citric will impart an undesirable sour flavor to the finished wine.
Tartaric Acid is the main acid found in Grape based wine. For adjusting TA, 1 teaspoon per gallon increases acidity by 0.1%. Contains: Food grade tartaric acid.
Prior to adding to the batch, dissolve the Tartaric Acid in a ½ cup of water and add to the wine prior to fermentation.