A blend of equal amounts citric, malic and tartaric acids that
is used to increase acidity and mouthfeel of fermented juice.
Available in 2 oz, 8 oz, and 1 Pound sizes.
8/18/2013 – I want to make mango ginger wine but not sure what wine yeast to use? Or do I need to buy any other yeast or pectin or anything to make it? Thanks
Response From Homebrew Heaven: Sounds like a wine I would enjoy! Haven't had it, unfortunately.Here is a recipe from Jack Keller for making a ONE gallon batch of mango wine. Scale up as needed, and simply add ginger to the mix. If it were me, I would use a Cote de Blancs wine yeast. Mango Wine3-4 lbs fresh mango 1 lb 13 oz lbs finely granulated sugar 7-1 . . .
3/5/2012 – Do I have to buy the ingredients necessary to make the wine seperate from the wine base kit?
Response From Homebrew Heaven: Yes. Other ingredients required are: acid blend, yeast nutrient, pectic enzyme, campden tablets or bisulfite, potassium sorbate and wine yeast.If you are after an "all-in-one" fruit wine kit, we have those too. See link below.
12/19/2011 – I have used your acid blend many time for my meads but am looking to take my skills to the next level. Want to start mixing my own acid blend any help or sugestions you could give me on how much of each would be greatly appreciated.
Response From Homebrew Heaven: Have you tried our Mead Blend? It has a nice (proprietary) blend of acids, nutrients, tannin etc that works wonderfully for mead. Link is shown below.If you are considering blending your own acids, I would start with a higher proportion of malic acid, like 50%, and then use perhaps 30% tartaric and 20% citric. A little grape tannin is . . .
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
7/11/2009 – How much acid blend for 4 gal. of mead?
Response From Homebrew Heaven: There is not exact "set" amount to use. Factors are how much honey and whether/not other things like fruit are added.Having said this, for a start, I would go about 3/4 oz (or 3 tablespoons) of acid blend in 4 gallons. This assumes about 10 lbs of honey.
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
10/30/2007 – I am planning to make a cyser using apples from my tree (12 lbs) and local honey (12 lbs) in a total of 5 gallons. For a mead using your sweet mead yeast how much acid blend would you recommend? Thanks fo the help.
Response From Homebrew Heaven: Try about 2.5 tablespoons acid blend, as well as about 3 teaspoons yeast nutrient, and perhaps 1 teaspoon tannin.Apples are primarily malic acid, so you might consider using that in place of acid blend.
5/14/2007 – I've recently found a watermelon wine recipe online for three gallons but I currently have a 6 gallon carboy. I was wondering if I could double the recipe for 6 gallons instead of 3 gallons. I've bought all my brewing supplies from your website and will continue!!! Wonderful Products!!!!! Here is the recipe! Will you please let me know if . . .
Response From Homebrew Heaven: Yes, that is entirely possible. No problem with doubling the recipe.
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
7/31/2006 – I'm making blackberry wine from fresh blackberries. The must has an SG of 1.100 and a PH of 2.9, which seems low. Should I try to adjust? I tried to measure the TA, but couldn't get a good reading because the must is so dark. I've just pitched the yeast. Thanks alot for your help.
Response From Homebrew Heaven: I wouldn't make any adjustments at this point. If the pH is low, then the acid is high. Don't use acid blend. Wait and see how it tastes, is my advice.
7/11/2006 – I have been making wine for 3 years now. This is the first year I am paying attention to the acidity and I am confused. When titrating I am getting a .25% tartaric acidity. This is for cherry wine. I know that the range is suppose to be .55-.65 according to the acidity kit I have. I titrated with 1/10N. sodium hydroxide. To me this seems . . .
Response From Homebrew Heaven: It sounds like it is low on acid to me. A good thing to do is to give it a taste...does it seem high our low? Another is to take a small amount, like a cup or so, and add some acid blend. See if your readings go up or down.
8/21/2005 – I am making a raspberry wine with white grape concentrate. Do I need tannin and acid blend since I am adding grape concentrate?
Response From Homebrew Heaven: Yes, a small amount is probably best. Perhaps 1/2 the normal amount (just a guess here, it really depends on the acidity of your fruit). Same thing with the tannin.
6/21/2005 – I'am looking to purchase a wine making kit of sorts. I have a huge Mulberry tree in my yard and it will be ready to pick within the next 2 weeks. What is it that I will need to purchase and probably have to ship a.s.a.p.Also do you have any suggestions for Mulberry wine?
Response From Homebrew Heaven: This Kit (Complete Wine Making Equipment Kit - 5 Gallon) will serve you very nicely. You would only need to add the acid blend, pectic enzyme, yeast nutrient and Bordeaux yeast.Here is a recipe for 5 gallons:TEXAS MULBERRY WINE30 lb. Texas mulberries 12-1/2 lb. granulated sugar 5 lb. raisins 3 3/4 tsp. acid blend 2 1/2 tsp. . . .
4/26/2004 – Is the tartaric acid available as a powder? What about the 3 acid blend - tartaric, citric, and malic acids?
Response From Homebrew Heaven: All of these acids are sold in the granular form. About the consisitance of table sugar.
7/15/2003 – How much to use per 5 Gal?
Response From Homebrew Heaven: It depends on the type of fruit, and the acidity of the juice. If low, it is "adjusted" using acid blend. Usually used "per recipe" or in conjunction with a pH meter.
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