Description
Malic Acid helps to maintain the Malic Acid level in wine which can be depleted during secondary fermentation.
Dissolve 10g per 4.5L in a small amount of warm water and stir into must prior to fermentation.
Pectolase Powder 90g1 × £3.95
Dried Sloes 250g1 × £5.50Malic Acid helps to maintain the Malic Acid level in wine which can be depleted during secondary fermentation.
Dissolve 10g per 4.5L in a small amount of warm water and stir into must prior to fermentation.
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