The preferred Type of acid for making total acidity (TA) adjustments in must or wine. Adding 3.8G per gallon adjusts acidity by +.1 percent (1G/L). some acid will drop out as potassium bi-tartrate If you do a cold stabilization. Processed naturally in Europe from grapes.
- The preferred type of acid for making total acidity (ta) adjustments in must or wine
- 8G per gallon adjusts acidity by +.1 percent (1G/large)
- 55 lb sack
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