Acid Mix A
A blend of acids (Citric 10%, Malic 40% and Tartaric 50%) used to increase the acid in wine making to balance the mouthfeel
It is typically used in wines and meads that are naturally lacking in acid, which can result in a flat tasting wine.
Doseage rate is usually only a few grams per 5 litres.
Acid Blend adds liveliness to the wine or mead and helps to bring out its fruity flavors. Before you add any acid to a wine you should first check its acid level with pH strips or an acid test kit.
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.
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 dose to the entire batch.