Malic Acid 50g is used in home wine making to encourage rapid fermentation and assist in the production of aroma and flavour. It is naturally present in apples and many other fruits, and is commonly used to adjust acidity in apple wines, ciders, and other fruit wines where a brighter, crisper flavour is desired.
Add small amounts (0.5–1 tsp per 4.5L) to the must before fermentation. Use alongside Citric Acid or Tartaric Acid for fine-tuning acidity. See also: Yeast Nutrient and Pectolase for a complete wine making setup.