Tartaric Acid

Predominant acid found in grapes.  The preferred acid to use when making upward adjustments to acid levels in grape musts/juice or wine.  3.8 g/gal. (~0.80 tsp./gal) will raise total acidity (TA) by 1.0 gram/liter(g/l) or .1% TA.  The normal range for TA in musts and juice and finished wine are as follows:                                          Must/Juice g/L           Finished Wine g/L Dry White                            7.0-9.0                          5.0-7.5  Dry Red                               6.0-8.0                          4.0-5.5 Sweet White/Red                  7.5-9.0                          5.5-7.5 An acid test kit can be used to determine acidity of your must or wine.