Lactic Acid 80%

Organic acid used to reduce alkalinity without adding sulphate and chloride ions.

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Used to lower the pH if your water or must is too alkaline. This can be used for minor corrections in brewing pH (higher levels for beer sourcing) or used to create the right conditions for yeast activity and enhances wine’s overall acidity, flavour, and balance.

• Reduces the alkalinity levels of brewing liquor stimulating maximum enzyme activity in the wort enabling optimum pH levels throughout the whole brewing process.
• Improves extract yield and fermentation ability
• Is suitable for beers where no other anions are needed for example lagers Improves clarity and stability of the finished product
• Is suitable for wines as it influences yeast performance, microbial stability, and balances the acidity.  Typically, winemakers aim for a pH between 3.0 and 3.6, depending on the wine style.
• Is used to control the pH levels in ciders, creating the optimal acidic environment for fermentation, which improves the flavour balance and stability. 
• Is suitable for spirits creating the right balance for your specific spirit style. Aim for a pH range of around 5.0 to 5.5 during fermentation for most spirits.

For more info read our article, water, water everywhere http://www.murphyandson.co.uk/water-water-everywhere/