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Citric acid is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Citric Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors.
Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH Strips or a Acid Test Kit. Or, you should be following a reliable recipe.
Dosage: 2-7g / 10 l
Before Fermentaton: Dissolve the required amount of Citric Acid directly into the wine before the yeast is added.
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Ascorbic Acid, also called Anti-Oxidant, can be added to a wine at bottling time to help protect it`..
A refractometer is an optical precision instrument which determines the densit..
Wine Tannin for Red Wine 20g
Tannin from sweet chestnut. Mainly used for r..
To measure the pH of a sample of juice, wine must, beer, kombucha, liquid milk and ..
This Potassium Sorbate, sometimes called “Wine Stabilizer”, is added to a finished wine before bottl..
To measure the pH of a sample of juice, wine must, beer, kombucha, liquid milk..
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