ABOUT THIS PRODUCT: Malic Acid is the primary acid found in fruits such as apples, cherries, peaches and plums.
It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting can also be susceptible to spoilage. Malic Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors. If there is too much Malic acid in the wine it can taste 'sour'.
Having the proper level of acidity will help to establish a vigorous fermentation.
Before Fermentaton: To increae the acidity dissolve the required amount of Malic Acid directly into the wine before the yeast is added. 1-2gr per litre of wine is suggested
At Bottling Time: Sometimes wines will not taste their best, even when they are at their optimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine`s character and your personal taste. To do this, first put measured amounts of Malic Acid, by taste, in a quart sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that dose to the entire batch.