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Acidex is used to reduce the amount of malic and tartaric acid in fruit and grape wines. Use an acid testing kit to first determine how acidic your wine is before adding acidex to your wine.
Wine must be stabilized and fined first. Add 1.2g/L directly to high acid/low pH wine (wine should be >1.0 TA /<3.0 pH). Stir vigorously for 1 minute. Reduces TA by .1g/L.
CAUTION: DO NOT add more than 3 oz (83g) total to 6 US gallons (23L) of wine.
Cold stabilize for 2 weeks (about 40 degrees) before racking off of the tartrate precipitate. To reduce TA greater than .3g/L, use Calcium Carbonate USP. |
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