Description
- Citric acid is typically used in wines that are naturally lacking in acid.
- Citric Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors.
- Also, having the proper level of acidity will help to establish a vigorous fermentation.
- Dosage: 2-7g / 10 l
- Before Fermentaton: Dissolve the required amount of Citric Acid directly into the wine before the yeast is added.
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