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.
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.
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!