Acid Blend 2 oz
Contains 50% Malic acid, 40% Citric acid, and 10% Tartaric acid. Commonly used in fruit wines to provide adjustment of acid levels, creates “bite in finished wine, prevents the color of a wine from fading and assists in preservation of the wine.
Typical utilization in wines or ciders requiring a bit of acidic bite is ½ - 2 tsp per gallon depending on the style and the existing acidity of the fruit used in the wines production.
For tips and tricks to making fruit based wines, Terry Garey’s The Joy of Home Wine Making provides detailed instructions and recipes for creating wines from black currants to plums to grapefruits or practically any fruit imaginable.