North Mountain Supply food grade acid blend in a 1 lb jar, packaged with a tamper evident airtight seal for freshness. This winemaking additive helps yeast ferment properly and allows you to fine tune acidity, with one teaspoon per gallon increasing acidity by approximately 0.1 percent.
North Mountain Supply Food Grade Acid Blend is a versatile winemaking additive used to balance acidity and support proper fermentation. Packaged in a 1 lb plastic jar with a tamper evident airtight seal, it is designed to stay fresh and stable in storage so it is ready when you need to adjust musts and wines.
This blend is composed of three key acids commonly used in winemaking:
Approximately 50 percent malic acid
Approximately 40 percent citric acid
Approximately 10 percent tartaric acid
Together, these acids help you adjust the total acidity of your must or wine while contributing to a bright, balanced flavor profile. Proper acidity supports yeast health and fermentation performance and also plays an important role in the taste, structure and stability of the finished wine.
As a general guideline, one teaspoon of this acid blend per gallon will increase acidity by about 0.1 percent. This makes it easier to calculate adjustments, especially when working from measurements of titratable acidity. Always verify your starting acidity with an appropriate test and add acid blend gradually, tasting and measuring as you go.
This food grade acid blend is commonly used in:
Grape wines
Fruit wines and country wines
Ciders and other fruit based fermentations
It can be added before fermentation to help ensure yeast have an appropriate environment or used in careful post fermentation adjustments when fine tuning the finished wine.
Key features:
Food grade acid blend for winemaking
1 lb plastic jar with tamper evident airtight seal
One teaspoon per gallon increases acidity by about 0.1 percent
Helps yeast ferment properly and supports balanced, stable wines
Suggested uses:
Adjust acidity in grape or fruit musts before pitching yeast
Fine tune finished wines when acidity is too low
Support yeast performance in lower acid fruit wines and ciders
Always use clean, dry measuring tools when handling acid blend and store the jar tightly closed in a cool, dry place. Test acidity and make incremental additions, allowing time for the wine to mix and settle between adjustments, to avoid over acidifying your batch.
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