{"title":"Acids","description":null,"products":[{"product_id":"citric-acid-50g","title":"Citric Acid Powder","description":"\u003cp\u003eAdd 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 drop pH and increase acidity. Fruit flavour will be more pronounced with lower pH.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003eWe recommend adding a blend of acids as to get a more balanced flavour in your final product, adding acids dose wise until your pH falls within a safe storage range which will also give your beverage a crisp and flavourful finish. Use malic acid, tartaric acid and citric acid to drop your pH. The below table indicates where we recommend your beverages pH to sit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRed Wine: pH 3.0 - 3.4\u003cbr\u003eWhite Wine: pH 3.3 - 3.6\u003cbr\u003eHard Cider: pH 3.3 - 4.0\u003c\/p\u003e\n\u003cp\u003eAlternatively ajust your acidity based on taste as flavour is more dictated by the TA level (total acids). TA and pH are related but not necessarily indicative of each-others levels.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Brew HQ","offers":[{"title":"50g","offer_id":40463946154137,"sku":"719BA0-1","price":4.95,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":40463946186905,"sku":"719BA0-2","price":13.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0077\/9832\/5321\/products\/360_F_75399638_0L7jteOcJFYWxRHdlFwX5HQbTXvgCIX2.jpg?v=1625212550"},{"product_id":"ascorbic-acid","title":"Ascorbic Acid Powder","description":"\u003ch2\u003eA winemaking antioxidant perfect for keeping your wines bright and fruit forward. \u003c\/h2\u003e\n\u003cp\u003eAscorbic acid maintains fresh fruit flavours and stops wine from darkening during the maturation process. Ascorbic acid can also be used as an oxygen scavenging antioxidant in beers and other fermented beverages where oxidation can damage the packaged product. Ascorbic acid will also increase the shelf life of both beer and wine when added before packaging.\u003c\/p\u003e\n\u003cp\u003eAscorbic acid can be used in place of sulphites as an antioxidant before bottling or packaging your wine. Ascorbic acid isn't antimicrobial like sulphite however it can minimise or stop oxidative staling for those who want to produce a wine with no added sulphites.\u003c\/p\u003e\n\u003cp\u003eAscorbic acid is best suited to vintners over brewers. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAscorbic acid sounds like a logical choice for preventing oxidation; it's Vitamin C, it's food safe, and it's cheap. The problem is that beer is a tricky environment for it to work in. Beer picks up trace amounts of metals like copper and iron throughout the brewing process, from the malt, the hops, and potentially equipment, and when ascorbic acid reacts with those metals it can generate hydrogen peroxide, a stronger oxidant than the oxygen you were trying to get rid of in the first place. Wine tends to be a cleaner environment with lower metal content, and winemakers almost always pair ascorbic acid with sulphur dioxide, which neutralises any hydrogen peroxide before it causes damage. In beer, that combination is less common and the metal risk is harder to control. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDosage:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCreate an ascorbic acid solution by mixing your desired dosage of ascorbic acid, calculated from below. Ensure solution is freshly mixed prior to each usage - old solutions will be ineffective.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePreserving wine:\u003c\/strong\u003e 2-5g per 20L added prior to packaging or storage. Add more for each subsequent racking.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eStorage:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eKeep out of direct sunlight and away from moisture. Store between 5\u003cmeta charset=\"UTF-8\"\u003e°C and 30\u003cmeta charset=\"UTF-8\"\u003e°C.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brew HQ","offers":[{"title":"50 grams","offer_id":38101574418585,"sku":"","price":7.95,"currency_code":"AUD","in_stock":false},{"title":"1 kilogram","offer_id":38101574451353,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0077\/9832\/5321\/files\/LactosePowder.png?v=1774850037"},{"product_id":"vintners-harvest-malic-acid-100g","title":"Vintners Harvest Malic Acid - 100g","description":"\u003ch2\u003eUsed to lower the pH of wine and cider. Increases acidity for more bouquet.\u003c\/h2\u003e\n\u003cp\u003eMalic acid is the predominant acid in apples, grapes, cherries and other fruit. If you find your wine is lacking flavour and bouquet and is coming out flat with not enough character then acidity could be the culprit. The addition of Malic Acid to wine or cider will increase the acidity and drop the pH of your beverage. Helping to liven up your wine. Malic acid is said to produce a softer taste than tartaric acid per gram used and can give a smoother flavour to your wines. \u003c\/p\u003e\n\u003cp\u003eDepending on the flavour you are trying to get from your acid addition a malolactic bacteria can be used to convert malic acid to lactic acid in your wine. This suits some more mild styles of red wine and helps to balance the flavour. When using a malolactic bacteria only ~50% of the malic acid will convert to lactic acid.\u003c\/p\u003e\n\u003ch3\u003eDosage:\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eWe recommend adding a blend of acids as to get a more balanced flavour in your final product, adding acids dose wise until your pH falls within a safe storage range which will also give your beverage a crisp and flavourful finish. Use malic acid, tartaric acid and citric acid to drop your pH. The below table indicates where we recommend your beverages pH to sit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRed Wine: pH 3.0 - 3.4\u003cbr\u003eWhite Wine: pH 3.3 - 3.6\u003cbr\u003eHard Cider: pH 3.3 - 4.0\u003c\/p\u003e\n\u003cp\u003eAlternatively ajust your acidity based on taste as flavour is more dictated by the TA level (total acids). TA and pH are related but not necessarily indicative of eachothers levels.\u003c\/p\u003e","brand":"Vintners Harvest","offers":[{"title":"Default Title","offer_id":44012610650366,"sku":"45160","price":9.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0077\/9832\/5321\/files\/VHMalicAcid100g.png?v=1707367554"},{"product_id":"vintners-harvest-tartaric-acid-100g","title":"Vintners Harvest Tartaric Acid - 100g","description":"\u003ch1\u003eIncreases acidity and tartness of wines.\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eUsed to increase acid in wine. Adding tartaric acid to wine will decrease the pH and makes for a 'sharper' wine with a more crisp acidic bite. Having the correct acidity in your wine can increase the expressionAdd 1 teaspoon per 5 litres as required. To learn more about winemaking refer to Introduction to Winemaking by Chris Reading.\u003cmeta charset=\"UTF-8\"\u003e It also plays a crucial role in enhancing the taste, feel, and color of wines. It also reduces the pH to inhibit some undesirable bacteria, acting as a mild preservative.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDosage:\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend adding a blend of acids to get the most balanced flavour in your final product, adding wine acids until your pH falls within a safe storage range which will also give your beverage a crisp and flavourful finish. Use malic acid, tartaric acid and citric acid to drop your pH. The below table indicates where we recommend your beverages pH to sit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRed Wine: pH 3.0 - 3.4\u003cbr\u003eWhite Wine: pH 3.3 - 3.6\u003cbr\u003eHard Cider: pH 3.3 - 4.0\u003c\/p\u003e\n\u003cp\u003eAlternatively ajust your acidity based on taste as flavour is more dictated by the TA level (total acids). TA and pH are related but not necessarily indicative of eachothers levels.\u003c\/p\u003e","brand":"Vintners Harvest","offers":[{"title":"Default Title","offer_id":44686177272062,"sku":"45168","price":9.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0077\/9832\/5321\/files\/VHTartaricAcid100g.png?v=1707366305"}],"url":"https:\/\/brewhq.com.au\/collections\/wine-acids.oembed","provider":"Brew HQ","version":"1.0","type":"link"}