Acids

  1. Tannin Powder 30g
    Tannin Powder 30g
    £3.65

    You can add the tannin at the end of fermentation so it gives you a chance to taste the wine to see if this is needed. It’s the product that will give your wine (especially red wine) the texture. Think of it like tea. If you leave the leaves for a longer period it increases this taste.

    This is a gallnut tannin, it is a high purity tannic acid extracted from gallnuts. This is also sourced from within the EU.

    The manufacturer of our gallnut tannin are ISO 14001:2015 certified and believe sustainability is the only way to ensure the future of their business. 

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  2. Malic Acid 100g
    Malic Acid 100g
    £3.76
    Used to provide acidity which is often lacking in certain wines. Malic is the principle acid occurring naturally in mainly Apples, Apricots, Cherries, Peaches, Pears, Plums, Rhubarb and unripe Grapes. It provides an Appley taste, but don’t use in excess as it provides a harsh taste. Use as per instructions. 100g Learn More
  3. Tartaric Acid 100g
    Tartaric Acid 100g
    £3.76

    Used to provide acidity which is often lacking in certain wines.

    Tartaric Acid occurs naturally in ripened grapes. It is the preferred choice for most winemakers as it’s the softest of acids. Tartaric acid tends to produce the best bouquet in wine as it combines with the alcohol and produces great esters. If you have added too much it will tend to precipitate out as crystals especially if the wine is stored cool. Use as per recipe.

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  4. Citric Acid 100g
    Citric Acid 100g
    £3.40

    Citric is the most popular of the acids used in winemaking (probably because it’s the best value for money), but it doesn't come from solely citrus fruits! It is also the principal acid in Bilberries, Blackcurrants, Elderberries, Pineapples, Raspberries, and strawberries. Its taste is characteristically lemony and sharp. Use as per recipe.

    100g

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