|Contains:||L-Ascorbic Acid (vitamin C)|
|Net Weight:||1oz (28.4g)|
A blend of the primary acids found naturally in grapes and other fruits (citric, malic and tartaric acids). Acid blend can be added to beer, wine or cider for various applications. Acids are an important part of the fermentation, flavor and storability of fermented beverages. Proper acid levels can inhibit bacterial growth, enhance flavor and improve aging.
|Acid Ratio:||Citric Acid: 45%
Malic Acid: 45%
Tartaric Acid: 10%
One teaspoon per gallon (1.3mL per 1L) increases the total acidity by .1%.
Typically used to supplement acids when using low acid fruits such as apricots, mangos, figs, strawberries, peaches and plums.
|Chemical Composition:||Calcium Carbonate (CaCO3)|
- The exact amount of calcium carbonate needed will vary in every recipe and will depend on many factors including the acid level of the wine or ingredients used
- General application to reduce wine acidity: 1/2oz per 5 US gallons (14.2g per 18.9L)
- 1/2 tsp (2.5g) of calcium carbonate will lower total acidity of 1US gallon of must approximately 0.1 %
- It is not recommended to use more than 0.4oz or 4 tsp (11g) per 1US gallon or to reduce the acidity by more than 0.4% with calcium carbonate
- It is more effective to use calcium carbonate to de-acidify fruit must prior to fermentation
Citric acid is food-grade and can be used in any food and beverage application such as canning, preserving, flavor enhancement, vitamin C supplement and more. It can also be used in home and healthcare applications such as cleaning and personal care products.
Citric acid is an effective additive for improving the flavor and quality of wine. It is generally used for its flavor contributions and other benefits. The crystallized form is easy to work with, measure and add to the wine. It imparts a pleasing fruity and citrusy flavor that brightens the overall flavor of wine and creates a more balanced character. Citric acid also prevents oxidation, inhibits bacterial growth and can be used in white wines to retain a light color. It should be used when making wine from fruits with low concentrations of citric acid including apricots, mangoes, figs, strawberries, peaches and plums.
- The proper usage varies upon the recipe and the acidity of the beverage.
- Acidity can be measured with the use of an acidometer or pH acid test papers.
- One teaspoon per gallon (1.3mL per 1L) increases the total acidity by 0.1%.
- The typical acidity for wine is 3 to 4pH.
- The typical acidity for beer is 5 to 6pH.
|Ingredients:||88% Lactic acid solution|
Malic acid is food-grade and can be used in any food and beverage application such as canning, preserving, flavor enhancement, nutritional supplement and more. It can also be used in home and healthcare applications such as a health supplement and personal care products.
Malic Acid is an effective additive for improving the flavor and quality of wine or cider in addition to other food and beverage applications. It has a pleasing sour acidity and is the primary form of acid in apples. Malic acid is produced naturally in all fruits and vegetables and can be used in fruit wines and apple ciders where an increase in a sour acidity is desired.
|Contains:||L(+) Tartaric Acid|
|Ingredients:||Potassium Bicarbonate (KHCO3)|
|Contents:||Hydrated calcium chloride|
- 0.2 grams/liter increases calcium content by 50 mg/liter.
- Typical use is up to 1 teaspoon per 5 US gallons.