It is essential to correct the acid levels of unfermented wine musts in order to allow for a good fermentation and to obtain a balanced and well rounded wine.
With the aid of the acidometer you may calculate the levels of tartaric acid present in the must and use this information to correct to desired levels.
Tartaric acid and gypsum is added in precise quantities to increase the acidity. These quantities are calculated using the charts provided with complete instructions
|Height x Diameter||267 mm x 18-45 mm|