Acid Balancing

A premium combination of citric, malic & tartaric acids used to increase the acidity of wine. An acid Test Kit (acidometer) may be used to determine...

Ascorbic acid (vitamin C) is used as a antioxidant before bottling. Use for wines that discolor easily like apple or pear. Also for white wines where...

Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation.

Used to boost the total acidity of wine. Preserves Color in white wine. Dissolve in water before adding. Usage varies. Powdered. 2oz, 1lb, or 10lb

Usage varies.

Potassium Bicarbonate, 3.4 grams per gallon reduces the acidity by .1%. Cold stabilize before racking off the tartrate precipitate. NOT recommended...

Lowers the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live. A preservative after fermentation. Tartaric acid...