Wine: Tartaric acid is the primary acid in grapes. It is more tart than the other two wine acids: malic and citric. It is the acid of choice for acid adjustments. Usage: 1 teaspoon per gallon of wine increases the acid by 0.15%.
Cheese: Tartaric acid is a natural vegetable acid also derived from the seeds of the Caribbean tamarind tree. It is a coagulant used for making Mascarpone, an Italian soft cheese that is made from cream and has a rich velvety texture with a sweet delicate flavor.
Mead: Use to adjust the ph, adding tartness to the mead at bottling.
Ideal for clarifying wine, giving it the brilliance and sparkle that previously was only achieved in commercial wines. Wine is drawn by means of a self-prime pump into the plastic...
What really sets the Brewmaster Bucket™ apart from other fermenters are features such as stacking during ferment or the included rotatable racking arm and ball valve spigot assembly. What other...
The Catalyst Fermentation System (6.5 Gallons) is an innovative piece of homebrewing equipment that simplifies the fermentation process, making it easier than ever to make great beer at home. The...
Fastferment 7.9 Gallon Conical Fermenter. For beer or wine fermentations. Sold with stand and temperature gauge.