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Your cart is empty.Acid Blend 1lb. Acid Blend is used when you need to increase the amonunt of acid in order to balance your wine. The three main ingredients that make up our Acid Blend are . 50% Malic Acid40% Citric Acid10% Tartaric AcidThe amount needed depends on the individual recipe. A low acid Wine will taste "flabby" and not have much of a mouthfeel. An above average Acid level tends to distract your palate with a tartness and cause your wine to be a little to sharp.
Lisa
Reviewed in Canada on February 22, 2025
Great for homemade wine
Kindle Customer
Reviewed in the United States on February 10, 2025
Exactly what it says is what I got. Will buy again
Lester Gervais
Reviewed in the United States on September 18, 2024
Excellent
Donald McCoy
Reviewed in the United States on March 15, 2024
Didn’t have to drive 100 miles to get it.
JustNCas
Reviewed in the United States on February 1, 2024
This acid blend is perfect for any home brewer adjusting the PH level of their home-ade wine/beer/mead.
Top pin
Reviewed in Canada on January 18, 2024
It does the job it was designed for and as far as I can tell it done a great job
WandaS
Reviewed in the United States on December 30, 2023
Purchased two packages. One was the weight it should have been. The second bag was quite short a pound.
D coop
Reviewed in the United States on November 2, 2023
Works great been using this for a long time
Clinton B.
Reviewed in Canada on January 23, 2023
I use it for berry wines.
ron
Reviewed in Canada on August 28, 2022
of this ingredient for some time now, I use it for apple wine from a tree in my yard. I mis read the recipe and I thought it called for tablespoons but it was teaspoons of this acid blend so now I got plenty and it keeps well. Many fruit wines call for acid blend. it seemed like a good buy.
Peter Pollet
Reviewed in the United States on November 30, 2022
I use this to make wine . A quality product
CS
Reviewed in the United States on December 4, 2020
I use this acid blend to pre-acidify my mash and sparge water when brewing beer and to help drop the pH before adding L plantarum when doing kettle sours. Helps give my beer a more complex sour flavor than just lactic acid, which is kind of bland all by itself.
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