This product is a blend of the three most common acids around in fruit: citric, malic and tartaric. It’s typically used in wines that are naturally lacking in acid, which typically results in a flat tasting wine. Acid Blend adds liveliness to the wine and helps to bring out its fruity flavors. Having a proper level of acidity will help establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH strips or an acid test kit.
Before Fermentation: Dissolve the required amount of Acid Blend directly into the wine before the yeast is added. Titration readings taken with an Acid Testing Kit should be about .55% tartaric for a proper fermentation. Readings taken using pH strips should be about 3.8-3.4. One level teaspoon of Acid Blend will raise the acid content of one U.S. gallon by .15% tartaric.
At Bottling Time:
Sometimes wines will not taste their best, even when they are at their optimal level of acidity and may require a slight final acid adjustment to taste. This also depends on the wine’s character and your personal taste. To accomplish this, first, put measured amounts of Acid Blend, in a quart sized sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that does to the entire batch.
50% citric acid, 25% malic acid, 25% tartaric acid.