Winemakers often struggle with too high acidity of juices and musts. Optimum wine acidity should be 6-9 g / L. Dilution with water is a method of reducing acidity, but often too much water is added to the loss of aromas and flavor.

Red acid neutralizes fruit acids, reduces acidity by max. 2 g / L.

Salient Features:

• Weight 15 g

• For 10-20 liters of must

• 6.7 g per 10 L of must reduces the acidity by 1 g / L

Directions for use:

Mix the red acid in 100 ml of water, add to the must or wine, mix thoroughly. After one day, drain the must from the sediment formed. Do not exceed the dose of 15 g per 10 liters of must.

Ingredients: calcium carbonate

Net weight: 15 g

Attributes

Length

8 cm

Width

0.5 cm

Height

10.8 cm

Weight

15.0 g