Used to measure the acid content of must (unfermented wine) before fermentation. Uses the titration method (count the drops of testing solution used to change the color of the must) to measure must acidity between .2 and .8%. This is necessary if you are using concentrates or pressing your own fruit to make must (wine kits are already acid balanced).
A must that is not acid enough will produce a bland wine, while too much acidity will result in an unbalanced flavor. Acid can be increased with the addition of Tartaric Acid, Acid Blend, or reduced by malolactic fermentation or calcium carbonate. This kit includes a 4 ounce starter bottle of Acid Blend which will work for most wines and meads.