• Brewco Tartaric Acid 50g – main product photo
  • Brewco Tartaric Acid 50g key facts: contains 50g tartaric acid, for use in wine and cider, start with 1-2g per gallon
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Brewco Tartaric Acid 50g

Brewco Tartaric Acid 50g

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Brewco Tartaric Acid is the main natural acid in grapes, used to raise acidity in home-made wines. It gives a firm, wine-like acidity, which makes it the go-to acid for grape and red fruit wines.

Key features

  • Increases acidity in wines and ciders
  • Gives the structured, grape-style sharpness of a commercial wine
  • Corrects flat, low-acid musts made from ripe or sweet fruit
  • Compact 50g pack

Specs

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

How to use

Add a little at a time to the must, stir well and check acidity before adding more - see the How to Use box.

Who it's for

Country winemakers and grape winemakers who want a balanced, wine-like finish. Many recipes call for a blend of acids, so it sits well alongside Brewco Citric Acid and Brewco Malic Acid. Measure acidity with Wine and Cider pH Test Strips.

Tartaric Acid
How to Use
Dose
Start 1-2g per gallon
test and add in steps
Effect
4.5g/gallon = +1g/L acid
and about -0.1 pH
When
Before fermentation

Used for: Raising acidity and lowering pH in grape wines, fruit wines and cider that taste flat. It's the grape's own acid.

When: Best in the must before fermentation. Small top-ups can go in after fermentation, before stabilising and bottling.

Step by step
1Test the acidity (or taste the must) first.
2Weigh the tartaric acid - start with 1-2g per gallon if you have no test kit.
3Dissolve in a little warm water or must.
4Stir through the whole batch.
5Re-test or taste the next day before adding more.
Good to know: Add a little at a time - it's easy to add acid and hard to take it out. In the cold some can drop out as harmless crystals (tartrates).
Frequently Asked Questions
How much tartaric acid per gallon?

About 4.5g per gallon raises acidity by roughly 1g per litre (0.1%). Most musts need only 1-5g per gallon, so add in small steps and test or taste.

Tartaric or citric - which should I use?

Tartaric for grape wines, as it's the grape's own acid. Citric suits many fruit and country wines.

Will it lower the pH?

Yes - about 1g per litre lowers pH by roughly 0.1, depending on the must.

What are the crystals in my bottles?

Harmless tartrate crystals - some tartaric acid can drop out when the wine gets cold.