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