Lactic Acid

$2.99 -- Used as a starter culture during the malting process to improve the quality of the malt

Creates large numbers of variable microorganisms, which may accelerate a fermentation process. A typical starter improves control of a fermentation process and predictability of its outcome. The lactic acid starter is a relatively new process that controls microbial growth. Effects on the malting process include a lower viscosity and beta-glucan content of wort, increased malt yield, and a pronounced improvement in mash filtration and wort filterability. Starter cultures could inhibit the growth of molds and the production of mycotoxins when applied to the steeping water during malting.

Purchase Lactic Acid

Volume: 2 oz.; 1 lb.; 4 oz. (liquid)

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Acid Blend -- Blend of Malic, Citric, and Tartaric acids for balance in wine

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Burton Water Salts -- Used to harden soft or filtered water

Calcium Carbonate -- Lowers acidity in wine

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Malic Acid -- Used for acid balance in wines

Oak Chips -- Used to give oak/tannin flavor to some wines and beers

Oak Chips, French -- Used to give oak/tannin flavor to some wines and beers

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Potassium Campden Tablets -- Pretreatment for fresh fruits and juices

Potassium Metabisulphite -- Wine stabilizer

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Sodium Campden Tablets -- Pretreatment for fresh fruits and juices

Sodium Metabisulfite -- Used to kill wild yeasts in natural fruit or juices prior to fermentation

Tartaric Acid -- Used to acid balance wine

Yeast Energizer -- Aids yeast in achieving maximum efficiency

Yeast Nutrient -- "Vitamin Pill" for the yeast

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