Lactic acid 80%

Lactic acid 80%

Recommended for increasing the acidity of wine and beer. Also suitable for finished wine.

Lactic acid is used in brewing to reduce the pH of the mash or sparge water, thus helping to reduce tannin extraction during sparging and keeping the sparge run-off pH below 5.8. It is also used to pre-acidify the mash before adding pitching bacteria such as lactobacillus, thus reducing the chances of undesirable bacterial growth due to a lower pH.

Traditional brewers prefer lactic acid because it is a natural byproduct of sour mashing. Meanwhile, new school brewers choose phosphoric acid because less of it is needed to achieve the same effect.

Packaging: 100ml.