Lactic Acid 88%

Lactic acid 88%

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

Lactic acid is used in brewing to lower the pH of the mash or sparge water, thereby 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 likelihood of unwanted bacterial growth due to the lower pH.

Traditional brewers prefer lactic acid as it is a natural by-product of sour mashing. New school brewers, on the other hand, opt for phosphoric acid as less of it is needed to achieve the same effect.

Packaging: 500ml.