Acid adjustment in fruit wines, ciders etc. A blend of citric, tartaric and malic acids. Ask for one of our fruit wine recipes. 5 ml (one teaspoon) = approximately 4 g.
50 g, 100 g, 300 g, 1 kg
Minor acid reductions in wine must. Reductions of up to 20% of tartaric acid are possible. Acid reduction completes very quickly (within a few minutes)…
Adds oak flavour and aroma to wine. Chief advantage over regular oak chips lies in its use during primary fermentation. Oak flavours and aromas transfer…
$1.99 – $10.95
Extreme de-acidification of musts and finished wines. Better choice for acid reductions than regular chalk (calcium carbonate) because it reduces equal amounts of malic and…