Acid Blend (Citric, Malic & Tartaric) | 2 oz & 1 lb

Acid Blend is a versatile, all-purpose acid adjustment powder used by winemakers and meadmakers to brighten flavor, improve balance, and enhance fruit character. Our blend is made from equal parts (1/3 each) citric acid, malic acid, and tartaric acid—three naturally occurring acids found in fruit and wine.

Acid Blend – Balanced Acidity for Wine, Mead & Cider

A classic 3-acid formula that adds brightness, structure, and “fruit pop.”

What’s In It

• Citric Acid (1/3): Naturally found in citrus fruits. Adds a lively, bright “spark” that can lift aromatics.
• Malic Acid (1/3): The primary acid in apples and many stone fruits. Contributes a crisp, firm tartness.
• Tartaric Acid (1/3): The classic “grape acid” of wine. Provides clean, wine-like structure and balance.

What It’s Used For

• Flavor balance: Helps correct beverages that taste flat, dull, or overly sweet by restoring brightness.
• Enhance fruit character: Accentuates fresh fruit notes in fruit wines, cider, and many meads.
• Versatile adjustments: A great choice when you want a balanced acidity profile instead of a single-acid addition.
• Great for: Fruit wines, country wines, ciders, session meads, and many mixed-fruit fermentations.

Typical Dosage (Adjust to Taste)

• Common starting range: 0.5 g - 2.0 g per gallon
• Go slow: Small additions make a big difference—mix thoroughly and re-taste before adding more.
• Bench trials recommended: Dose a measured sample (for example, 8 oz - 16 oz), find the best flavor, then scale up to the full batch.

Acid adjustments should be made to taste. Perceived acidity depends on sweetness, tannin, carbonation, alcohol, and serving temperature. For best precision, use pH and/or titratable acidity (TA) readings alongside tasting.

How to Use

• Dissolve first: Mix the measured acid blend into a small amount of water, juice/must, or finished beverage until fully dissolved.
• Add gradually: Stir well, allow a short integration time, then taste again before making the next adjustment.
• Timing tip: Many makers prefer final acid tweaks near the end of fermentation or during finishing—once sweetness and tannin levels are clearer.

Sizes We Offer

• 2 oz: Ideal for bench trials, small batches, and occasional adjustments
• 1 lb: Best for frequent winemaking/meadmaking and larger batch work

Storage

• Keep dry: Store sealed in a cool, dry place to prevent clumping.
• Long shelf life: Stable when stored properly and kept moisture-free.