Instructions: Before Fermentation, use pH strips - it should be about 3.8 to 3.4. Product of Europe. Dissolve the required amount of Tartaric Acid directly into the wine before the yeast is added. Titration readings taken with an Acid Testing Kit should be about .55% - tartaric for proper fermentation. One teaspoon will raise the acid content of one U.S. gallon by .15%- tartaric.