Calculate how much acid to add to reach your target titratable acidity (TA). Correct acidity is key to balance, freshness, and microbial stability.
Typical range: 5.5–7.5 g/L
Tartaric Acid to Add
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Approx. Teaspoons
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💡 Tartaric acid is most commonly used for wines as it doesn't ferment out. Typical white wine TA is 6–7.5 g/L, red wine 5.5–6.5 g/L. Always add acid in small increments and taste as you go.