Tartaric Acid (E334) - 50g Pot - Harris

Use Tartaric Acid (E334) to in wines and ciders to improve the acidity and give your wines that zing.

If you are making a wine and the acidity is too low, then use Tartaric Acid to add acidity (lower the pH).  This will help improve and enhance the bouquet and flavours in homebrew wines as well as giving the wine extra character.

Particularly used in fruit, flower and vegetable wines that have a low acidity. 

Tartaric Acid is a naturally occurring acid in fruits, but if your fruit is low in acidity, adding some Tartaric acid will increase the acidity and improve the finished flavour of the wine.

Having the right acidity in your wines is essential if you are plannaning on storing them for a long time as it acts as a natural preservative.

If your recipe calls for an "acid blend", this is simply 3 acids: Citric, Malic & Tartaric.  You can easily make your own acid blend by mixing 3 parts Tartaric, 2 parts Malic and 1 part Citric.   Mix:  1 1/2 tsp Tartaric Acid, 1 tsp Malic Acid & 1/2 tsp Citric.  This is your acid blend. Then use 1/4 - 1/2 teaspoon of this blend per 4.5 litres of grape juice. 

If you are making a wine kit and you find that it lacks a little acidity, then you can also add tartaric acid to white wine kits to add extra acidity and zing to your homemade wines.  

Sometimes, if there is too much tartaric acid in a wine, it will form tartaric crystals on the inside of the bottle.  This is normal and nothing to be worried about.  It can look like small shards of glass in the bottom of your wine glass.