TARTARIC ACID: Tartaric Acid is the primary acid found in fruits such as
grapes, raisins and sultanas. It is typically used in wines that are naturally
lacking in acid. Wines too low in acid are flat tasting. Tartaric Acid adds
liveliness to the wine and helps to bring out its fruity flavours. Also, having
the proper level of acidity will help to establish a vigorous fermentation.
Before you add any acid to a wine you should first check its acid level with pH
Strips or an Acid Test Kit. Or, you should be following a reliable recipe.

DIRECTIONS: Before Fermentation: Dissolve the required amount of Tartaric Acid directly
into the wine before the yeast is added. Titration readings taken with an Acid
Testing Kit should be about .55%-tartaric for a proper fermentation. Readings
taken using pH strips should be about 3.8 to 3.4. One level teaspoon of
Tartaric Acid will raise the acid content of 4 litres of wine by .15%-tartaric.

AT BOTTLING: Sometimes wines will not taste their best, even when they
are at their optimal level of acidity and may require a slight final acid
adjustment to taste. This can depend on the wines character and your
personal taste. To do this, first put measured amounts of Tartaric Acid, by
taste, in a quart sample of your wine. If you add too much to your sample,
blend it back into the batch and pull a new sample. Once the dosage is
established, add that dose to the entire batch.

INGREDIENTS: Tartaric acid.