Tartaric Acid 2 oz
Tartaric Acid is the most desirable and the most stable of the wine acids. It plays an integral role in maintaining the chemical stability and color of wine, as well as influencing the flavor of finished wines. Unlike malic acid, tartaric acid is not metabolized during the ripening process of the fruit, which makes it the cornerstone of acid measurement (titration) in both the fruit and finished wines.
One teaspoon per gallon will increase acidity by 0.1%