Lactic Acid - 250ml
Liquid. Recommended to increase the acidity of wines or beers. Also usable for wine of which the fermentation has already stopped. In areas where there is a high level of chalk in the water supply the addition of lactic acid to the brewing water is effective in reducing the pH of the mash.
Dose: 12.5 ml / 10 l increases the acidity with 1 g / l.
Lactic Acid 80% Solution 100ml
The acidity of must/wine is always expressed in grams of tartaric acid/litre. In French books you will find the acidity expressed in sulphuric acid / 1.53. Acidity in tartaric acid = acidity in sulphuric acid x 1.53.