Acid Blend Question

[winemaker_3352]

Acid Blend contains: 50% Citric acid, 25% Malic acid and 25% Tartaric.

Can citric acid contribute to a harsher acid bite than tartaric acid?

Would it be better to just add TA or MA - or a 60/40 mix of the 2?

 

[BobF]

Acid Blend contains: 50% Citric acid, 25% Malic acid and 25% Tartaric.

Can citric acid contribute to a harsher acid bite than tartaric acid?

Would it be better to just add TA or MA - or a 60/40 mix of the 2?

Luc posted a tasting suggestion here recently. A Very Good Idea.

For my own blends, I use 3p T, 2p M, 1p C. IIRC, this is a blend CJJ recommends.

Although a weaker acid, I find malic to be harsher than tartaric. Citric being the least harsh to my taste. Keller's acid discussion:
http://winemaking.jackkeller.net/acid.asp

Post ferment, I've been primarily using tartaric, sometimes with a small bit of citric.

I dislike what malic does to taste so much that I've started using 71B to ferment apple wines.

 

[winemaker_3352]

For my own blends, I use 3p T, 2p M, 1p C. IIRC, this is a blend CJJ recommends.

I am assuming you mean parts here when you say 3p T, etc.

How are you calculating this blend?

 

[BobF]

I am assuming you mean parts here when you say 3p T, etc.

How are you calculating this blend?

Yes, p=part.

Calculate? For example, when I want to use a blend, I'll mix up 3tsp tartaric, 2 tsp malic plus 1 tsp citric and add to the wine/must from this mixture.

 

[winemaker_3352]

I gotcha now!!

 

[shbsJon]

At least one of the larger wholesalers adjusted their acid blend to contain 50 percent citric without passing that information to us. I assume it is for cost savings as tartaric is extremely expensive (in comparison). We buy the individual acids by the sack and mix our own to contain 50 percent tartaric.