Which Acid, and does it matter?

[back2it]

I am running out of malic acid. Now being a cheap skate, I am reluctant to buy more malic as I have a BIG bag of tartaric to hand.

I have been using acid based on the fruit I am using. Most of them have malic so that’s what I use, but I am wondering if I can substitute tartaric and if it will make a difference?

Thanks

 

[winemaker81]

It will make a difference, but it may not be a problem, IF you like the taste.

You're used to the tang of malic acid, so that will be lessened. I suggest you try tartaric in a small quantity, say 1 liter, and see if you like it.

 

[back2it]

Play time

 

[winemaker81]

I make primarily grape wines, so I keep tartaric on hand. I do have quantities of citric and acid blend on hand, although I phased out acid blend as there's no telling what the blend actually is. I use citric and blend when making K-meta solution, to use 'em up. Tartaric gets used up normally.

 

[back2it]

Agreed, I don't use a blend and never have for exactly the reason that I dont know what is in it. I also have an aversion to citric, logical or not, it is there.

I mostly makew fruit wines and use malic because that seems to be the prevelant acid in the fruits I use but do have tartaric because I purchased all three at the beginning of my journey, mainly because I had no idea what I needed (or was doing). It was a throw enough and some will stick aproach. I suppose that still applies with the exception that I can actually drink the concoctions I now make

Still need to learn more.