ACID BLEND 2 OZ

This is a blend of the three most common acids found in fruit: citric, malic and tartaric. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Acid Blend adds a liveliness to the wine and helps to bring out it`s fruity flavors. Also, having the proper level of acidity will help to 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. Or, you should be following a reliable recipe.

DIRECTIONS:

Before Fermentaton: 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 to 3.4. One level teaspoon of Acid Blend will raise the acid content of on U.S. gallon by .15%-tartaric.

At Bottling Time: Sometimes wines will not taste their best, even when they are at their opimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine`s character and your personal taste. To do this, first put measured amounts of Acid Blend, by taste, in a quart 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 dose to the entire batch