• Young's Malic Acid 50g for Wine & Cider – main product photo
  • Malic Acid 50g key facts: contents: 50g malic acid powder, raises acidity in wines and ciders, dose: 10g per gallon (4.5 L)
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Young's Malic Acid 50g for Wine & Cider

Young's Malic Acid 50g for Wine & Cider

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Malic Acid 50g is used to raise the acidity of wines and ciders. It's the acid found naturally in apples, so it's the natural choice for brightening apple wines, ciders and other fruit wines with a crisp, fresh taste.

Why use it

  • Increases acidity in wines and ciders
  • Gives a crisp, apple-like freshness
  • Helps balance low-acid fruit and sugary musts
  • Correct acidity helps the yeast and the finished flavour

Specs

  • Contents: 50g
  • Type: malic acid powder

How to use

Add to the must before fermentation, in small steps, testing as you go - see the How to Use box below.

Other acids and helpers

Ideal for cider makers and country-wine makers working with low-acid fruit.

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.