Product Description
Harris Lactic Acid 50g
This is a weak acid and is good to use in red wines which are excessively acidic. Also induces a malo-lactic fermentation to reduce acidity.
Lactic acid is a by-product of fermentation and is always present in trace amounts in any wine, beer or cider.
Lactic acid is the safest acid to use for treating the water when making beer and will increase the acidity (lower pH).
As a guideline, 1/4 teaspoon added to the standard mash will lower the pH (increase the acidity) by around 0.1.
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Feature 1 Pots A weak acid good to use in overly acidic red wines
Feature 2 Also induces a malo-lactic fermentation to reduce acidity
Feature 3 The safest acid to use for treating water when making beer
Feature 4 Increases acidity, lowers pH
Feature 5 As a guideline, add 1/4 teaspoon to lower the pH by approx 0.1
