Citric Acid

$ 1.79

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.
Form: Granulated

Acid Ratio: Citric Acid: 45%
Malic Acid: 45%
Tartaric Acid: 10%
Usage:
One teaspoon per gallon (1.3mL per 1L) increases the total acidity by .1%.

Common Applications:
Typically used to supplement acids when using low acid fruits such as apricots, mangos, figs, strawberries, peaches and plums.

$ 1.39

Calcium Carbonate (CaCO₃) is a naturally occurring mineral that is used in wine to lower the acidity and increase the pH. It combines with tartaric acid and creates calcium tartrate crystals that precipitate out of the wine over a period of several weeks.
Form: Powdered

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

$ 3.39

Lactic acid is a chemical compound that provides a pleasant tangy acidity found in many fermented foods and beverages such as wine, yogurt, sourdough bread and kombucha tea. It is used in the beer brewing process to reduce pH and increase acidity.
Form: Liquid

Ingredients: 88% Lactic acid solution

$ 2.49

Tartaric acid is the dominant acid found in wine grapes and is an important element in wine making. Proper levels of tartaric acid improve the flavor of wine, inhibit undesirable bacteria and preserve wine after fermentation. In addition to it's use in wine, tartaric acid is a common acidifier in many food and beverages. It is an antioxidant, a flavor enhancer, emulsifier and stabilizer. It is often used in canned food, jam, jelly, confectionary, baked goods, soft drinks and table water. This tartaric acid is food grade and derived only from organic sources.
Form: Crystallized

Contains: L(+) Tartaric Acid
In addition to food and beverage applications, tartaric acid is used in the pharmaceutical and cosmetic industry in the preparation of effervescent tablets, soluble drugs and natural beauty creams. It acts as an excipient and acidifier in syrups and antibiotics. In industrial applications, tartaric acid is used in the preparation of gypsum and improves plasticity and resistance of cements and concretes. It is also used in the dying and printing of textiles, tannings and ceramics.
3.8 grams per 1 US gallon raises acid by 0.1g/100mL

$ 1.59

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.
Form: Crystallized

Ingredients: Malic Acid
Add 1.0 g/L to increase total acidity by approximately 1.12 g/L and lower the pH by 0.08 pH units. Usage varies.

$ 1.89

Potassium bicarbonate (KHCO₃) is a food-safe, slightly basic compound used to reduce wine acidity.
Ingredients: Potassium Bicarbonate (KHCO₃)

Form: Crystallized
Dissolve in a small amount of wine before adding to the entire batch. Use 3.4 grams per 1 US gallon to reduce wine acidity 0.1 pH.

$ 10.99

Use 5.2 at a rate of approx. 1tbsp. (0.5oz) per 5 gallons of water used in your brew. Calculate the amount of water based on the total volume in the kettle (ex. 5 gallon leaving kettle use 1tbsp. of 5.2). Place 5.2 in the mash tun while you are mashing in. If desired, dissolve in a small amount of water before adding to the mash.

Size:	4oz	1lb
Appearance:	White Powder
Foam:	None
Ph of 1% solution:	5.2
Solubility:	22g per 100g of water
Doses Per Container:	Approx. 9 (Based on 1 tbsp/5 US Gallons)	Approx. 35 (Based on 1 tbsp/5 US Gallons)
Total Volume Treated Per Container:	45 US Gallons (170L)	175 US Gallons (663L)

$ 1.89

Calcium chloride can be used to correct mineral deficiencies in brewing water by increasing permanent hardness in de-mineralized or soft water. It is effective in balancing variations in water even from surface sources. Calcium chloride helps establish proper mash pH and provides calcium ions essential for enzyme function, kettle protein coagulation and yeast metabolism.
Contents: Hydrated calcium chloride

Net Weight: 2oz (57g)
- 0.2 grams/liter increases calcium content by 50 mg/liter.

- Typical use is up to 1 teaspoon per 5 US gallons.