DetailsTartaric Acid is the most widely adjusted acid in wine making. Take a test with the Acid Testing Kit, and then use tartaric acid as needed. Every teaspoon of tartaric acid will increase the acidity by 0.1% per gallon. 1 Lb. size.
- Details & Instructions
Gravity Level Medium
5.0 / 5.02 ReviewsIndispensable!I use this primarily in ciders for post MLF adjustments where malic and/or citric additions would be inappropriate. Since I also keep malic acid on hand for cider must adjustments and citric for cooking, I also use this to make my own three acid blends for fruit wines.August 29, 2018Lowers the Ph of my MustI use it to lower the pH of fermenting must so it doesn't spoil, and acts as a preservative when its done. It also adds some tartness. Easy to use.December 27, 2012
- Customer Q&A
Browse 2 questions Browse 2 questions and 2 answersWhat is the acidity suppose to be, say for a fresh fruit wine like strawberry or a peach wine for instance?does Tartaric Acid take the place of acid blend?BEST ANSWER: Tartaric acid is the most popular acid used in wine making. Acid blend is primarily composed of tartaric acid, as well as citric and lactic acids. Acid blend gets called for in fruit wines since the acid content varies between fruits and it gives the most complete acid profile. If you do not have acid blend and it calls for it, you can very well try using tartaric at the same rate. It should work fine. Let me know if I can further clarify or advise on your situation! Cheers!