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Malic is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when with no ML fermenation will be performed. Also used in ciders. 3.4g per gal adjusts acidity by +.1%.
Cotes des Blanc Dry Wine Yeast (5 g)
Lallemand | Go-Ferm Protect | Yeast Rehydration Nutrient
Replacement Impeller for March Nano Pumps
Liquor Quik Essence - Dark Rum - 20 mL
Acid Test Kit
Pectic Enzyme
Acid Blend
Lallemand | Go-Ferm Sterol Flash™ | Yeast Rehydration Nutrient
