Acid Adjustment

Adjusting the acidity in wines makes it easier for the yeast to ferment properly.

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  • Calcium Carbonate

    Calcium Carbonate

    $1.69$42.99

    Used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.

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  • Tartaric Acid

    Tartaric Acid

    $2.99$319.99

    The preferred type of acid for making Total Acidity (TA) adjustments in must or wine. Adding 3.8g per gallon adjusts acidity by +.1% (1g/L). Some acid will drop out as potassium bitartrate if you do a cold stabilization. Produced naturally in Europe from grapes.

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  • Acid Blend

    Acid Blend

    $2.99$19.99

    A 1/3 mix each of citric, tartaric and malic acids. Primarily used in fruit wines to adjust acid levels.

    A rough approximate of weight is 1 tsp = 3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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  • Citric Acid

    Citric Acid

    $1.99$89.99

    Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tblsp per gallon along with 1 tblsp Metabisulfite per gallon. Also used in some fruit wine recipes.

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  • Ascorbic Acid

    Ascorbic Acid

    $3.49$339.99

    Unbuffered pure ascorbic acid (vitamin C). Used in wine and beer to retard oxidation, or browning. A strong anti-oxidant, ascorbic acid can be used when racking to prevent oxidation, and the resulting browning. It will provide protection for a few days, after which point any unused ascorbic acid will become inactive. Often used in conjunction with metabisulfite. It will raise the acidity.

    Usage: 1 tsp per 25 gallons, or just under 1/4 tsp for 5 gals.
    Chemical name: Ascorbic acid, vitamin C

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  • Malic Acid

    Malic Acid

    $2.99$124.99

    Malic is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when with no ML fermenation will be performed. Also used in ciders. 3.4g per gal adjusts acidity by +.1%.

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  • Potassium Carbonate

    Potassium Carbonate

    $3.49$109.99

    Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%. Wine must be refrigerated for several weeks after application. Tartaric acid drops out as potassium bitartrate. Test first on a small amount.

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  • Nutrient Vit End

    Nutrient Vit End

    $4.49$32.99

    Nutrient Vit End is a new tool for assisting with difficult fermentations. It is a highly specific inactivated yeast, chosen for its high bio-adsorptive properties for binding short and medium chain fatty acids and fungicides. These compounds are produced by yeast during stressful fermentations, and in high enough concentration can result in a stuck ferment. Using Nutrient Vit End during fermentation will minimize the risk of a sluggish or stuck fermentation. It can also be used to detoxify a wine in place of yeast hulls before restarting a fermentation. To Use: Suspend Nutrient Vit End in water, juice or wine and mix well before adding to juice or must. If using with a stuck or sluggish fermentation, allow to settle and rack off prior to restart.

    This product is also useful for compromised fruit as it will help minimize potential toxins.

    To Use
    Suspend Nutrient Vit end in water, juice or wine and mix well before adding to juice or must. For Must/Juice: Use at a rate of 1.25 g Nutrient Vit End per gallon of Must/Juice.

    For Sluggish or Stuck wine: Use at a rate of 1.5 g Nutrient Vit End per gallon of Must/Juice.
    Note: when using with a stuck or sluggish fermentation allow to settle and rack off prior to restart.

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