• Brewco Malic Acid 50g – main product photo
  • Brewco Malic Acid 50g key facts: contains 50g malic acid, treats about 5 gallons, dose: 10g per gallon (4.5 L)
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Brewco Malic Acid 50g

Brewco Malic Acid 50g

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Brewco Malic Acid is the fruit acid naturally found in apples, used to raise acidity and add a crisp, green-apple sharpness to wines and ciders. A small 50g pack goes a long way.

Key features

  • Increases acidity in wines and ciders
  • Gives a fresh, apple-like bite - ideal for cider and white fruit wines
  • Lets you correct a flat-tasting must made from low-acid fruit
  • Can also be used to sharpen the flavour of beer if you like a tarter edge

Specs

  • Contents: malic acid, 50g
  • Use in: wine, cider and beer

How to use

Add small amounts, taste or test, and add more if needed - see the How to Use box.

Who it's for

Cider makers using sweet dessert apples, and country winemakers balancing low-acid fruit. Many winemakers blend acids for a rounded taste - pair it with Brewco Citric Acid and Brewco Tartaric Acid. Check acidity with Wine and Cider pH Test Strips. If you overshoot, Brewco Acid Reducer brings it back down.

Malic Acid
How to Use
Dose
10g per gallon
(4.5 litres)
Pack treats
About 5 gallons
50g
When
Before fermentation

Used for: Raising acidity in low-acid musts - the crisp apple acid. Helps fermentation, aroma and flavour.

When: In the must, before fermentation.

Step by step
1Weigh 10g per gallon (4.5 litres).
2Dissolve in a little warm water.
3Stir into the must.
Good to know: 10g per gallon is a big acid addition - test or taste the must first and add less if it's already sharp. Avoid contact with eyes.
Frequently Asked Questions
What is malic acid used for?

It's the crisp acid in apples. It raises acidity in low-acid musts and helps fermentation, aroma and flavour - great in apple and fruit wines.

How much do I add?

10g per gallon (4.5 litres). That's a big acid addition, so taste or test the must first and use less if it's already sharp.

When do I add it?

Into the must before fermentation, dissolved in a little warm water.