Wine Making
- Acids & Deacidifiers
- Enzymes
- Fruits, Flowers & Grains
- Grape Concentrate
A comprehensive range of the acids & deacidifiers used in winemaking.
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Acid Reducing Solution
£1.50More information
This solution can be used to reduce the acidity of either the initial must or of the finished wine.
Add the solution to a bottle of wine a teaspoon at a time and shake between each addition until the acidity is reduced by the desired amount.
If the acidity is known accurately by titration, then the addition of 2 teaspoons (10ml) of solution to 1 gallon of wine will reduce the acidity by 1 ppt as sulphuric acid.
Ingredient:- Potassium Carbonate. Bottle 57ml. -
Ascorbic Acid
£3.70More information
Ascorbic acid is a strong anti-oxidant.
Be aware that its use will prevent oxidation but will also raise the acidity of the wine.
Much of what we sell is used in breadmaking machines!
Sold in quantities of 50g. -
Citric Acid
from £1.20More information
Citric is the best known of all the winemaking acids, but it doesn't occur solely in citrus fruits! It is also the principal acid in bilberries, blackcurrants, elderberries, loganberries, pineapples, raspberries, redcurrants and strawberries. Its taste is characteristically lemony and sharp.
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Cream of Tartar - 50g
£1.15More information
Potassium hydrogen tartrate, commonly known as Cream of Tartar, is the white crystalline powder that precipitates out of over acid wines at cool temperatures. It has no aroma and an acid taste.
It is used in many recipes for ginger beer as it provides a gentle acidity. When combined with baking soda it makes baking powder. It stabilises and increases the volume of beaten egg whites and can even be used to clean brass and copper cookware! -
Deacidifer - FBN
£1.55More information
Deacidifier FBN contains calcium carbonate, potassium bicarbonate and potassium tartrate. It reduces all three of the main acids (citric, malic and tartaric) simultaneously.
Use at the rate of 15g per 10 litres of wine to reduce the acidity by 1g per litre. -
Deacidifer FIW - 50g
£2.40More information
This is the best deacidifier for grape wines. It contains potassium tartrate which precipitates out only the tartaric acid.
Use at the rate of 15g per 10 litres of wine to reduce the acidity by 1g per litre. -
Malic Acid - 50g
£2.00More information
Malic is the principle acid occurring naturally in apples, apricots, cherries, damsons, greengages, peaches, pears, plums, quinces, rhubarb and unripe grapes. It provides an apple taste, and can be harsh if used in excess.
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Mixed Acid
from £1.50More information
Wine yeast needs to be in an acidic solution to work effectively. This Mixed Acid contains a balanced blend of citric, tartaric and malic acids which is ideal for adjusting the acidity of either a must or of a finished wine.
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Tartaric Acid
from £2.25More information
Tartaric is the acid occurring naturally in ripe grapes. It is the softest of all the principle acids, and is the preferred choice for most winemakers. It has three distinct advantages:
Tartaric acid can combine with the alcohol in wines and produce beneficial esters that improve the bouquet.
It provides a higher level of protection against any contaminating organisms present than either malic or citric.
If present in excess it will tend to precipitate out as crystals of the bitartrate, especially if the wine is stored cool.
