Tartaric Acid

Tartaric Acid

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Predominant acid found in grapes. The preferred acid to use when making upward adjustments to acid levels in grape musts/juice or wine.  3.8 g/gal. (~0.80 tsp./gal) will raise total acidity (TA) by 1 gm/liter or .1% TA. The normal range for TA in musts and juice and finished wine are as follows:

                                         Must/Juice g/L           Finished Wine g/L

Dry White                            7.0-9.0                          5.0-7.5 

Dry Red                               6.0-8.0                           4.0-5.5

Sweet White/Red                7.5-9.0                           5.5-7.5

An acid test kit can be used to determine acidity of your must or wine.