This may be a “dumb” question, but can we use the Acid Blend commonly used by winemakers to acidify our water or add tartness to our beers?
Can someone help me speculate what the flavor profile might be like vs. citric acid or lactic acid?
Or the preservative properties it might exhibit compared to phosphoric acid, citric acid or something like Brewtan-B.
I have some from a winemaking kit and was going to experiment, just wanted to check with the community if someone had already tried this and what it was like.
This is the acid blend I am talking about:
Can someone help me speculate what the flavor profile might be like vs. citric acid or lactic acid?
Or the preservative properties it might exhibit compared to phosphoric acid, citric acid or something like Brewtan-B.
I have some from a winemaking kit and was going to experiment, just wanted to check with the community if someone had already tried this and what it was like.
This is the acid blend I am talking about:
Last edited: