Malic Acid (50 g | 1 3/4 oz)

Acid Additive for Wine, Cider, Fruit Wine & Craft Beverage Acidity Adjustment

Malic Acid is a winemaking and cider-making additive used to adjust acidity, brighten flavour, and add crispness to compatible beverages. Known for its smooth, fruit-like tartness, malic acid is especially useful for white wines, fruit wines, ciders, and styles where a fresh apple-like sharpness is desired.

Ideal for small-batch winemakers and cider makers, this 50 g / 1.75 oz package allows precise acidity adjustment without the sharper sourness often associated with some other wine acids. It is a great choice for Riesling, Gewurztraminer, Muscat, apple cider, pear cider, fruit wine, and other craft beverage projects.

Key Features

• Size: 50 g / 1.75 oz
• Acidity Adjustment: Helps fine-tune acid levels in wine, cider, fruit wine, and must.
• Smooth Fruit-Like Tartness: Adds bright, crisp acidity with an apple-like character.
• Milder Sourness: Provides a smoother tartness compared to some stronger wine acids.
• Cider Friendly: Works especially well in cider and fruit beverages.
• Great for White Wines: Suitable for Riesling, Gewurztraminer, Muscat, and other aromatic wine styles.
• Precise Dosing: Approximately 3.4 g per gallon increases acidity by about 0.1%.
• Easy Measuring: One teaspoon is approximately 2.7 g and increases acid content by about 0.15% per gallon.
• European Quality: Crafted for reliable performance in winemaking and cider-making applications.

Common Uses

Use Malic Acid for winemaking, cider making, fruit wine, white wine, Riesling, Gewurztraminer, Muscat, apple cider, pear cider, acidity adjustment, flavour balancing, tartness enhancement, must correction, and small-batch fermentation projects.

Best For

• White wine
• Fruit wine
• Apple cider
• Pear cider
• Riesling
• Gewurztraminer
• Muscat
• Country wine
• Craft beverages
• Acidity adjustment
• Flavour balancing
• Small-batch winemaking
• Cider making

How to Use

1. Follow Your Recipe: Use according to your wine, cider, or craft beverage recipe.
2. Measure Carefully: Dosage depends on beverage type, pH, total acidity, and desired flavour balance.
3. Add Gradually: Add small amounts at a time to avoid over-acidifying.
4. Mix Thoroughly: Dissolve fully into must, juice, cider, or wine.
5. Taste or Test: Taste carefully or test acidity before adding more.

Suggested Dosage Guide

• Approximate Dosage: 3.4 g per gallon increases acidity by about 0.1%.
• Teaspoon Estimate: 1 teaspoon is approximately 2.7 g and increases acid content by about 0.15% per gallon.
• Best Practice: Add gradually, mix well, and test or taste before making additional adjustments.

Frequently Asked Questions

• Q: What is Malic Acid used for?
  A: Malic Acid is used to adjust acidity, brighten flavour, and add crisp tartness to wine, cider, fruit wine, must, and compatible craft beverages.
• Q: What size is this package?
  A: This package contains 50 g / 1.75 oz.
• Q: What does Malic Acid taste like?
  A: Malic Acid provides a smooth, fruit-like tartness often associated with apple-style acidity.
• Q: Is Malic Acid good for cider?
  A: Yes. Malic Acid is especially useful in apple cider, pear cider, and other fruit beverages where crisp acidity is desired.
• Q: Can I use Malic Acid in white wine?
  A: Yes. It is suitable for white wines such as Riesling, Gewurztraminer, Muscat, and other aromatic styles.
• Q: How much Malic Acid should I use?
  A: Use according to your recipe or winemaking protocol. As a guide, approximately 3.4 g per gallon increases acidity by about 0.1%.
• Q: How much is one teaspoon?
  A: One teaspoon is approximately 2.7 g and increases acid content by about 0.15% per gallon.
• Q: How should it be stored?
  A: Store sealed in a cool, dry place away from moisture, heat, and direct sunlight.

Important Use Notes

• Use according to your recipe or winemaking protocol.
• Add gradually and taste or test acidity before adding more.
• Dosage depends on beverage type, pH, total acidity, and desired flavour balance.
• Do not overuse, as excessive acidity can make wine, cider, or fruit beverages taste too sharp.
• Store sealed in a cool, dry place.
• Keep away from moisture, heat, and direct sunlight.
• Clean and sanitize all beverage-contact equipment before use.
• Follow local laws and regulations for home alcohol production.

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