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) and leaves a precipitate. Dissolve package in 375 ml of cold water to make base solution. Chill wine before making addition. 4 ml of base solution will reduce acidity of 1 litre of wine by about 10%. For 23 litres 92 ml will reduce acidity by 10%. Do not use more than 9 ml per litre (207 ml/23 litres). For acid reductions greater than 20 %, use Acidex”. Allow to settle for 24 hours after addition then rack or filter.
$2.25 – $20.99
Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation,…
This is a mixture of unflavored Gelatin and Silicon Dioxide. It works well provided you can hit the right dosages. If there is too much…
$1.50 – $17.95
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…