Acid Blend (50g)

This is a blend of the three most common acids found in fruit:
citric, malic and tartaric. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Acid Blend adds liveliness to the wine and helps to bring out its fruity flavours. 

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 an Acid Test Kit, or make sure you are following a reliable recipe.
 
DIRECTIONS:
Before Fermentation: Dissolve the required amount of Acid Blend directly into the wine before the yeast is added. Titration readings taken with an Acid Testing Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH strips should be about 3.8 to 3.4. One level teaspoon of Acid Blend will raise the acid content of 4 litres of wine by .15%-tartaric.
 
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 wines character and your personal taste. To do this, first put measured amounts of Acid Blend, by taste, in a quart sample of your wine. A good start is 1 gram per litre of 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.