This is a mix of citric, malic, and tartaric acid. One teaspoon per gallon increases acidity by 0.1%
Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider.
When added to the mash, this combination of buffer salts keeps the mash pH at 5.2—regardless of the pH of your brewing water.
Finishing formula, to smooth out and mellow wine and liqueurs.
Reduces acidity in wine; use 3.8 grams/gallon to reduce acidity by 0.1%
Contains liquid invert sugar and potassium sorbate (350 ppm)
A 2-pouch system containing 15 mL of glycerine and 15 mL of liquid oak. Instantly smoothes & ages 6 gallons of wine. Great addition to kits!