how much acid blend per gallon wine

Acid Blend is used in wines to help balance the three main acids in a wine. By balancing the acidity, it makes it easier for the yeast to ferment properly. Acid blend is made up of 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid. There is not an exact amount that should be added to every time you make wine. Here is a suggestion: Do this incrementally so as not to add too much -- 1/4 to 1/2 teaspoon per gallon of acid blend, stir for one minute, then wait an hour for it to fully integrate into the wine and taste again

Question to seller. Can you please describe the product. Your current product description is about your service and not the product. Thanks

Im not the seller, but I use the product. Its a combo of Malic and Tartaric acid. Its great for brewing hard cider. It gives it that complexity that most ciders and juices are lacking, unless youre getting that real fresh pressed juice. Hope this helped.

At what point in the process should this be added? Do I add it to the must before pitching my yeast, or do I add it to the finished product?

Thanks for asking. You would add acid blend when mixing the rest of your ingredients just prior to fermentation. However, you can also add it once fermentation is complete if you feel that the acidity still requires adjustment. Thanks!