Tartaric Acid (Food Grade) | 2 oz & 1 lb

Tartaric Acid is the classic acid of grapes and wine—used by winemakers and meadmakers to add crisp, clean brightness, improve balance, and fine-tune overall flavor. While it occurs naturally in grapes (and many fruits), tartaric acid is commonly recovered from winemaking byproducts (wine lees/tartrate crystals) and purified into a convenient, food-grade powder.

Tartaric Acid – Bright, Clean Acidity for Wine, Mead & Cider

Fine-tune flavor balance, freshness, and pH with the industry standard “grape acid.”

What It Is

• Natural origin: The primary organic acid found in grapes and traditional wine.
• Related to “cream of tartar”: Tartrate crystals (potassium bitartrate) can form naturally in wine; tartaric acid is the purified acid form used for adjustments.
• Form: Food-grade powdered acid that dissolves easily for accurate dosing.

What It’s Used For

• Flavor balance: Adds a bright, clean acidity that helps reduce “flat” sweetness and makes fruit character pop.
• pH and stability: Can help lower pH to improve freshness and support more stable finished beverages.
• Winemaking standard: A go-to choice for grape wines and many fruit wines when you want a crisp, wine-like acidity.
• Great for: Wine, fruit wine, mead, and cider—especially when a clean, firm acidity is preferred.

Typical Dosage (Adjust to Taste)

• Common starting range: 0.5 g - 2.0 g per gallon
• Best practice: Make small additions, stir thoroughly, then re-taste. Acid perception changes with sweetness, tannin, carbonation, and serving temperature.
• Bench trials recommended: Pull a measured sample (for example, 8 oz - 16 oz), test small measured additions, pick your favorite, then scale up to the full batch.

Acid adjustments should be made to taste. For the most consistent results, use pH and/or titratable acidity (TA) measurements alongside tasting, and avoid large single additions.

How to Use

• Dissolve first: Mix the measured tartaric acid into a small amount of water, juice/must, or finished beverage to fully dissolve before adding to the batch.
• Add gradually: Stir well, wait a short period, then taste again. For finished beverages, give it time to integrate before making the next adjustment.
• Plan for settling: After adjustments, allow time for the beverage to clarify/settle before packaging when possible.

Sizes We Offer

• 2 oz: Perfect for small batches, bench trials, and occasional acid 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.