Tartaric Acid Powder
Used to change the pH of wine and cider. A naturally occurring acid in grapes. 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 Tartaric Acid to wine or cider will increase the acidity and drop the pH of your beverage. Helping to liven up your wine and bring more fruit flavour to your ciders.
We 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.
Red Wine: pH 3.0 - 3.4
White Wine: pH 3.3 - 3.6
Hard Cider: pH 3.3 - 4.0
Alternatively 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.