Malic Acid (E296) - 50g Pot - Harris

Add Malic Acid (E296) when making wine and cider.  It adds extra acidity and as it's one of the major acids that naturally occur in fruit it adds a genuine acidity that matches the fruit.

If you are making a fruit or vegetable wine that does not have much acidity, adding Malic Acid will give that natural tartness your get in natural fruit.

Use it instead of Citric Acid which can give a sour taste to the finished wine.

Malic Acid can be transformed, in a malolactic fermentation, into lactic acid which is a softer acid on the pallet.

This is an organic compound which is an active ingredient in tart fruits. Malic Acid will give a tart apple taste when used in wines. Not only can you use it to enhance taste and acidity but it also helps speed up the fermentation process.

If your recipe calls for an "acid blend", this is simply 3 acids: Citric, Malic & Tartaric.  You can easily make your own acid blend by mixing 3 parts Tartaric, 2 parts Malic and 1 part Citric.   Mix:  1 1/2 tsp Tartaric Acid, 1 tsp Malic Acid & 1/2 tsp Citric.  This is your acid blend. Then use 1/4 - 1/2 teaspoon of this blend per 4.5 litres of grape juice. 

If you are making wine kits and find that you are lacking a little kick, you can also add this to white wine kits to add extra acidity and zing to your white wines.  

Using Malic Acid - Add 1/4 - 1/2 teaspoon of malic acid per 4.5 litres of wine.  Taste and add more if necessary.