Labels:text | black and white | font | document OCR: ACIDS The proper amount of acidity in wine is important. If acid level is too low, your wine will seem flat and dull. If too high the wine will be sharp and harsh. You can make adjustments by adding acids to increase, or water or precipitated chalk to decrease acidity. Acidity should be between 3 and 7 parts per thousand (by titration), or a pH of 3.0 to 3.4 (with pH papers). ACID BLEND (1oz.) CITRIC ACID (1 oz.) Item 4052 69¢ ppd Item 4053 1 lb. $5.95 ppd Item 4046 49¢ ppd Item 4047 1 lb. $3.95 ppd MALIC ACID (1 oz.) Item 4048 49¢ ppd Item 4049 1 lb. $3.95 ppd TARTARIC ACID (1 oz.) Item 4050 79¢ ppd LACTICACID Item 6002 4 oz. bottle $4.95 ppd Item 4051 1 lb. $8.95 ppd TANNIN: (TANNIC ACID) Add 1/4 teaspoon to tannin deficient wines. Item 4054 Per 1/2 oz packet $1.00 ppd 3 for $2.50 Item 4036 per 1/2 lb. $11.45ppd ASCORBIC ACID: An anti-oxidant that many winemakers like to add to wine prior to bottling. Item 6003 Per oz. ... $1.98 ppd Item 4037 per 1/2 lb. $10.45 PRECIPITATED CHALK: Some juices, such as rhubarb or wild grape, contain too much acid. Chalk will neutralize the excess acid. Item 4056 Per pound $3.95 ppd Item 4055 Per ounce 49¢ ppd TITRATION ACID TESTING KITS: Each kit contains a plastic syringe, phenolphthalein, sodium hydroxide, text vial, eye dropper, and complete instructions. Item 1002 Kit $8.95 ppd Item 1003 Extra SODIUM HYDROXIDE,4 oz. $3.95 ppd Item 1004 Extra PHENOLPHTHALEIN, 1/2 oz. $2.95 ppd PH PAPERS: Bottle of 100 strips measures pH 2 to pH 10. Item 1001 Per bottle $2.95 ppd T NOIROT EXTRACTS NOIROT EXTRACT Item SOMEWHAT SIMILAR NOIROT EXTRACT Item Amaretto Orange Red Curacao7026 SOMEWHAT SIMILAR Amaretto 7001 Curacao Hollandaise Green Anisette Anisette, Green 7027 Drambuie ™M White Anisette 7002 7003 Anisette, White Lorbuis Dry Gin 7028 Dry Gin Brandy Apricot 7004 Apricot Brandy Hazlenut 7029 Frangelico Blackberry 7005 Blackberry Yellow Genepy 7030 Galliano ™M Blackberry 7005 Blackberry Brandy Dantzig B & BTM Orange Brandy 7031 Goldwasser Reverendine 7007 7032 Grand Marnier™ Revenendine Benedictine™M American Grog 7033 Grog Green Convent 7007 7000 Chartreuse™, Green 7034 Yellow Convent ChartreuseIM Irish Glen 7010 Yellow Moka Irish Mist™ 7035 Kahlua™M Cherry Brandy 7011 Cherry Brandy Kirsch 7036 Kirschwasser French Yel. Brandy 7012 Cognac Kummel 7037 Kummel (Caraway) Orange Triple Dry 7013 Cointreau ™ Maraschino 7035 Maraschino Apricot 7004 Creme d'Abricot Tangerine 7039 Mandarine Banana 7015 Creme de Banane Floralies 7040 Millefiori Cocoa 7016 Creme de Cacao Peach 7041 Peach Brandy Blackcurrent 7017 White Mint Peppermint Schnapps Raspberry 7018 Creme de Cassis 7042 Creme de Framboise (White Creme de Menthe) Green Mint Ratafia 7043 Ratafia Yellow Plum 7019 7020 Creme de Menthe Creme de Mirabelle Strawberry 7044 Sweet Almonds 702 Creme de Noyau Swedish Punch Strawberry 7045 Peach 7022 Creme de Peche Cafe Sport (Caffee) 7046 Swedish Punch Tia Maria TM Pear 7023 Creme de Poire Chocolate Mint Verbena 7047 Yellow Prunella Vandermint™ 7024 Creme de Prunelle 7048 Verveine Vanilla 7025 Creme de Vanilla We now have the complete range of T. Noirot Extracts for making liquors. You merely combine the extract with a fifth of vodka, brandy, rum, or whiskey and some sugar water and a tablespoon of glycerine. The liqueurs obtained from these extracts are not the same as any name brand liqueurs and are not represented as being so. The above list is intended to serve as a guide to purchase complete instructions are included. NOIROT EXTRACT, per bottle $4.25 ppd G or more bottles of Extract $3.85 ea. ppd Glycerine, 4 oz. bottle 6010 $2.50 ea. ppd 3
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