This product (AC190) 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.
Directions: 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.
Ingredients: 50% citric acid (CAS 77-92-9), 25% malic acid (CAS 6915-15-7), 25% tartaric acid (CAS 87-69-4).
Q Mark (Omak, WA)
Can I add more Acid Blend once the fermentation has begun, or can you only add it before the wine yeast is added?
The Acid Blend may be added at any time. Whether it be before, during or after the fermentation.