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Malic Acid

Malic Acid

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Due to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.

3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders.  Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.


A rough approximate of weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Community Q&A

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Browse 2 questions Browse 2 questions and 8 answers
Why did you choose this?
MoreFlavor Store
For making "super juice" for cocktails
Brian B on Apr 30, 2022
Acidification of cider
Jabe H on Mar 8, 2022
For making "super juice" for cocktails
Brian B on Apr 30, 2022
Need it.
William W on Apr 19, 2022
Acidification of cider
Jabe H on Mar 8, 2022
cost. using it to make super juice
Valued C on Mar 1, 2022
For Mead
Steve C on Feb 10, 2022
Wine Class
Anthony M on Jan 22, 2022
Cider
Jacob Y on Jan 5, 2022
Need it.
William W on Apr 19, 2022
cost. using it to make super juice
Valued C on Mar 1, 2022
Why wouldn't you want to add Malic acid to wine that will undergo a malolactic fermentation?
Cedrus Hannan on Mar 25, 2022
BEST ANSWER: In malolactic fermentation, you are converting a sharper acid, malic, to a softer, some would say sweeter, acid, lactic. A dry-red is the typical application for malo-lactic conversion. If you were adjusting the acid of a grape wine upward, more acidic, you would be better served to use tartaric acid as the addition. Hope this helps.
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