The addition of lactic acid is permitted by law and should be added before the fermentation in the production of apple and pear wine as well as strawberry- and rose hip desert wine. It has the advantage that the must and wine are stable and are no longer degraded, which may be the case with other acids.
addition:
Maximum amount to 1 liter of wine: 4.5 g / L lactic acid 80% ig = 3.0 g / L pure acid
Despite deviation from the provisions for the house wine maker, the dosage of max. 3 g of pure acid per 1 liter of beverage not exceeded.
Application:
Simply mix the lactic acid thoroughly with the mixture.
The instructions are on the carton!
The lactic acid can also be used for the cheese industry and preparation!
addition:
Maximum amount to 1 liter of wine: 4.5 g / L lactic acid 80% ig = 3.0 g / L pure acid
Despite deviation from the provisions for the house wine maker, the dosage of max. 3 g of pure acid per 1 liter of beverage not exceeded.
Application:
Simply mix the lactic acid thoroughly with the mixture.
The instructions are on the carton!
The lactic acid can also be used for the cheese industry and preparation!
| Contents: | 125,00 ml |
Antigelling agent 50 ml
3,75 € *
Yeast salt 10 x 10 g
4,95 € *
Danstar Nottingham Ale - 11g
3,60 € *
32,73 € per 100 g
Vienna Malt (6 - 9 EBC) - crushed
2,15 € *
Protwine dried yeast - 5 g
1,75 € *
35,00 € per 100 g
Steinberg Wine dried yeast - 5 g
1,75 € *
35,00 € per 100 g