Redukwas®Active for must - acidity regulator, 460 g

If you make and enjoy homemade grape or fruit wines, then surely, like other winemakers, you often face the problem of excessive acidity. Therefore, discover and start using Redukwas® Active – an innovative agent that will help you adjust the acidity in your musts without having to over-dilute them or add a lot of sugar. With Redukwas® Active you will easily reach a higher level of winemaking craftsmanship, producing better quality wine. 

• Reducing acidity in grape and fruit must - thanks to using Redukwas® Active, you will noticeably improve the overall quality of your wines made from grapes and other fruits - especially from cherries, apples, currants or raspberries. 
• Innovative plant-based product - Redukwas® Active is a versatile agent for winemaking, derived from nature and effective in reducing the excessive acidity of musts. 
• Balanced fruit flavour and aroma - Redukwas® Active is a perfect way to obtain the right level of acidity, while maintaining the desired aroma and flavour of the fruit used. 
• Wide range of deacidification - Redukwas® Active effectively neutralises the acidity naturally present in fruit, reducing it to levels within the range of 4-8 g/L. 
• Efficiency - One pack of Redukwas® Plus allows the acidity level to be reduced in batches of up to 20 litres. 
• Ease of use for everyone - Redukwas® Active is a simple way to reduce the acidity of must, which both experienced winemakers and novice hobbyists will appreciate. 

Redukwas® Active is an innovative product of plant origin, which you can use to reduce the excessive acidity of grape and fruit musts easily and effectively, while preserving their richness of flavour, colour and aroma. The innovative, proprietary deacidification method employing Redukwas® Active relies on the ability of activated coconut carbon to bind the acids present in the fruit. This method will let you avoid over-diluting the must or masking its acidity with added sugar.

For cherry, grape, raspberry or apple musts with an initial acidity of 14-17 g/L, add Redukwas® Active directly to the must to reduce the acidity to an acceptable concentration of 6-10 g/L. In the case of currant musts, characterised by a higher acid content of approx. 30-32 g/L, first dilute the must with water at a ratio of 1:1 and then subject it to deacidification using the procedure laid down for other fruits. 

The detailed recommendations for the use of Redukwas® Active are provided on the packaging. 

The best deacidification results will be obtained for clear, sugar-free, unfermented musts.

Tip: Carry out deacidification for light musts immediately after pressing the juice, and for dark musts immediately after maceration. 

One pack of Redukwas® Active used for 10 L of must will reduce its acidity to 8 g/L.

Ingredients: activated carbon