Acid blend: A generic name for any commercially available blend of acids (usually citric, tartaric, and possibly malic) sold for the acidification of homemade wines.
Acid Blend
For use in acid-deficient musts of less than 4.5 p.p.t., add "Acid Mixture A" which consists of 50% tartaric acid, 30% malic acid and 20% citric acid. If the must is acid-deficient but measures higher than 4.5 p.p.t.
ACID BLEND/MIX: People who worry too much about which is the correct acid to use can make a mixture of approximately 1 part citric, 2 parts malic & 3 parts tartaric acid (quantities not at all critical).
If you have to add acid in order to bring the pH down, use only tartaric not an acid blend. Commercial acid blends contain tartaric, citric and malic acids. Citric acid can promote acetic acid formation.
Put the fruit bag in a food safe bucket, pour warm sugar water over and stir lightly. An acid blend, petic enzyme, and tannins may be required depending on the fruit used. Add those now. The sterilizer Potassium betabisulfite can be used as well.
 See also: Acid, Wine, Blend, Yeast, Bottle
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