Malic Acid 2 OZ

Used in wine and beer to retard oxidation, or browning.

The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.

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

Kit Contents: Large Reaction Vial, 10mL Syringe, 4 oz of Sodium Hydroxide Reagent, Phenolphthalein Indicator in 1oz Dropper Jar.