Acid Blend, powder. This is a mixture of tartaric, malic and citric acids in a 40-40-20 ratio. Its use is often prescribed in wine recipe books and used primarily for fruit wines (non grape). A single one or a combination of two of these acids will work about as well.
Ascorbic Acid is an anti-oxidant used as a partial substitute for sulfur dioxide, or used to prevent oxidation, which creates a dull and unpleasant flavor, and to prevent discoloring in the final product. Recommended for wines that discolor easily.
Ascorbic Acid, like Copper Sulfate, is often used to treat hydrogen sulfide (H2S) or ‘mercaptans’, which presents as a rotten egg scent in your wine. Try treating first with Copper Sulfate but if the problem persists, then treatment with Ascorbic Acid will be necessary. If you have advanced H2S ‘disulfide’, the scent could be described as burnt rubber or garlic-like and the wine will not improve with the treatment of Copper Sulfate alone. The use of 0.25gm Ascorbic Acid per gallon will often help by converting the disulfides back to mercaptans. The process may take up to three weeks, after which the wine should be treated with Copper Sulfate.
Brupaks Irish Moss Copper Finings enables the brewer to achieve brighter worts by assisting the coagulation of unstable proteins in the copper and rapid settling of the coagulum as hot and cold breaks. It is important to produce consistently bright wort in order to reduce the level of protein and polyphenols. If high levels of these substances are present they will lead to draught beers that are difficult to fine or bottled beers with a greatly reduced shelf life. Whilst protein can to some extent be removed with auxiliary finings, it can present other problems which can be improved considerably by its removal in the copper.
Irish Moss is red brown flakes of seaweed (Chondrus crispus)The active compound is the polysaccharide Carageenan that carries a negative charge that interacts with proteins to form large flocs.
Method of Use
Irish Moss should be added to the copper 15 – 20 minutes before the end of the boil. This is to ensure that the active carrageenans are extracted.
Ideal for wine making. Imparts a natural, fruity citrus flavour.
A substitute for natural citrus aids a healthy fermentation.
Citric Acid Directions for use:
Use as directed in recipe or as a guide, use 10gm dissolved in a small amount of warm water per 4.5l, adding to must prior to fermentation, repeat if necessary after fermentation. One Rounded teaspoon is the equivalent to the juice of one lemon.
Our Ritchies Dried Elderberries are great for either making elderberry fruit wine or as an additive for wine, beers or ciders. Elderberries provide a tart flavour and come well-packaged in a sealed bag.
Our Ritchies Dried Elderflowers are ideal for when elderflowers are out of season. This 50g bag will make approximately 4.5l of wine (around six bottles). As a general recipe you could use these elderflowers alongside brewing sugar, white wine concentrate, yeast and grape/wine tannin to produce your very own vintage. These elderflowers are packed in an airtight bag for safe shipping and easy storage
Ferments normally unfermentable dextrins, for dry beer add with yeast, for stuck fermentations or over sweet beer, stir gently into the beer should restart within 24 hours, sufficient for 25 litres of beer.
Both malic and citric acids are used to acidulate other fruits (commercial wines can legally only add acids that occur naturally in any particular fruit).
This acid is found almost universally in temperate fruits. It dominates in apples and together with tartaric acid accounts for most of the acid in grapes. The main disadvantage of malic acid is that it buffers to a fairly high pH.
The form of commercially available malic acid added to wines is not subject to M-L fermentations.
Helps to control the acidity of your wine. Since it is the primary acid component found in grapes, winemakers can adjust the acidity of their wine by adding tartaric acid to the wine.
Tartaric acid is the characteristic acid of grapes which is found in no other common fruit. Low acid grapes from warmer climates will benefit from its addition; the wine will clear more readily and will keep and taste better. It buffers to a nice low pH. Wines with acidity below 0.5% will benefit from its addition. It takes about 3.7 grams per gallon to increase acidity by 0.1%. Best practice is to add tartaric very early in the process.
Also known as Potassium Sorbate. Added to a wine to stop the fermentation and prevent a re-fermentation after bottling. Should always be used together with campden tablets, otherwise wine will get a smell of ‘Duranium’.