Malic Acid is a European-crafted wine and cider additive for home winemakers and cider makers who want precise acidity adjustments with a milder sourness. This 50 g (1 3/4 oz) packet is especially well suited to Riesling, Gewürztraminer and Muscat wines, as well as cider.
At a glance
-
Product type: Additive
-
Quantity: 50 g (1 3/4 oz)
-
Origin: European-crafted
-
Acidity adjustment: 3.4 g per gallon increases acidity by 0.1%
-
Teaspoon measurement: Approximately 2.7 g, increasing acid content by 0.15% per gallon
Why winemakers choose it
- Milder sourness than tartaric acid for more subtle acidity adjustments.
- Works especially well with Riesling, Gewürztraminer and Muscat wines.
- Provides the natural apple-like sharpness that benefits cider.
- The 50 g packet is suited to small-batch winemaking and cider making.
How to use
- Measure the amount needed for the desired acidity adjustment.
- Use 3.4 g per gallon to increase acidity by 0.1%, or approximately one teaspoon per gallon to increase acid content by 0.15%.
- Add it before fermentation is fully integrated while working toward the desired acidity balance.
- Avoid using it in wines destined for malolactic fermentation, since only part of the malic acid transforms into lactic acid and the acidity adjustment may be incomplete.
Frequently asked questions
When should Malic Acid be added to wine?
Add Malic Acid before fermentation is fully integrated and while adjusting the wine toward its desired acidity balance.
How much Malic Acid increases acidity by 0.1% per gallon?
Use 3.4 g per gallon to increase acidity by 0.1%.
Can Malic Acid be used in cider?
Yes. It helps provide the natural sharpness found in apples without the more intense sourness of tartaric acid.
Should Malic Acid be used before malolactic fermentation?
Malic Acid should be avoided in wines destined for malolactic fermentation because only part of it transforms into lactic acid, which may result in an incomplete acidity adjustment.
