Malic Acid – Brewing & Winemaking Acid Blend (2 oz or 1 lb)

Bright, Clean Acidity for Wine, Cider, and Fruit Fermentations

Malic Acid is a naturally occurring fruit acid commonly used in winemaking, cider making, and brewing to fine-tune pH and total acidity. It’s especially useful in ciders and fruit-forward fermentations where you want a crisp, refreshing finish and better balance between sweetness and tartness.

At SoCal Brewing Supply, we sell Malic Acid in convenient 2 oz and 1 lb sizes, so you can make small, precise adjustments or keep bulk on hand for frequent batches.

Key Characteristics

• Product: Malic Acid
• Use: Adjusts acidity and helps regulate pH
• Best For: Wine, cider, mead, and fruit-forward beer recipes
• Sizes Available: 2 oz and 1 lb

Why Use Malic Acid?

• Improve Balance: Helps prevent a finished beverage from tasting flat or overly sweet
• Enhance Freshness: Adds a crisp, clean “fruit-like” acidity (common in apples and many fruits)
• Better Fermentation Environment: Proper pH supports healthier fermentation and improved stability

How to Use

• Add in Small Steps: Make additions gradually, stir thoroughly, and re-test pH/acidity between additions
• Best Practice: Bench trial first (treat a measured sample, scale up once you like the result)
• When to Add: Can be used pre-fermentation for must/juice adjustments or post-fermentation for final balance
• Measure Accurately: A gram scale is recommended for repeatable, consistent results

Storage

• Keep Dry: Store sealed in a cool, dry place to prevent clumping