Acids

Add to fruit wines for a healthy ferment. Citric acid is the preferred acid for balancing sweetness in fermented wines. Add to ciders or wine to dr...

A winemaking antioxidant perfect for keeping your wines bright and fruit forward.  Ascorbic acid maintains fresh fruit flavours and stops wine from...

Used to lower the pH of wine and cider. Increases acidity for more bouquet. Malic acid is the predominant acid in apples, grapes, cherries and othe...

Increases acidity and tartness of wines. Used to increase acid in wine. Adding tartaric acid to wine will decrease the pH and makes for a 'sharper'...