Acids

Used to lower mash or sparge water pH
10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower concentration than the Lactic, it is slower to change the pH of your water and t

Widely used as an acidulant for preservation and flavor enhancement. Perfect for lowering your PH, ideal to use when brewing Sour Beers.
Lowers pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.

Blend of tartaric, malic and citric acids.

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. 
In addition, it can increase acidity at a ratio of 0.1% for each teaspoon per gallon. Adding too much, however, will create a very tart flavor

Malic acid is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when no Malo-Lactic fermentation will be performed. Also used in ciders. 3.4g (1 tsp.) per gal adjusts acidity by +.1%.

The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.
The preferred type of acid for making Total Acidity (TA) adjustments in must or wine. Adding 3.8g per gallon adjusts acidity by +.1% (1g/L). Some acid

Used in wine and beer to retard oxidation, or browning. A strong anti-oxidant, ascorbic acid can be used when racking to prevent oxidation, and the resulting browning. It will provide protection for a few days, after which point any unused ascorbic acid w

Acid reducing powder.
Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%. Wine must be refrigerated for several weeks after application. Tartaric acid drops out as potassium bitartrate. Test first on a small amount.

Reagent for acid testing kits.