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Young's Tartaric Acid 50g for Wine Making

Young's Tartaric Acid 50g for Wine Making

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Tartaric Acid 50g lets you raise the acidity of wines and ciders. It's the main acid in ripe grapes, so it gives grape wines and fruit wines a more authentic, vinous character, and plays a part in the stability and maturing of the wine.

Why use it

  • Increases acidity in wines and ciders
  • Adds freshness and balance to flat-tasting musts
  • Gives a grape-like, wine-style character
  • Commonly used with grape-based wines

Specs

  • Contents: 50g
  • Type: tartaric acid powder

How to use

Add small amounts to the must and taste or test as you go - see the How to Use box below.

Other acids

For wine makers who want to fine-tune the balance of grape and fruit wines.

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.