Tartaric Acid 1 Lb

Tartaric acid is the strongest of the three organic plant acids used in winemaking. In wine or mead making it is used to lower ph and raise total tartaric acidity (ta). In beer making it can be used to adjust brewing water ph. When added to sanitizing solutions like metabisulfite iodophor or chlorine tartaric acid lowers their ph which greatly improves their effectiveness. Use 1/2-1 tsp per gallon of cleaning solution. Tartaric acid is the primary acid found in grapes. It is considerably more tart than malic or citric acid and has its own qualities that some say gives wine its viniferous character. One teaspoon of tartaric acid will raise the titratable acid level in a gallon of wine by .15 per cent tartaric.