• Brewco Citric Acid 100g – main product photo
  • Brewco Citric Acid 100g key facts: 100g citric acid in a resealable bag, 1 tsp equals 1 lemon, add to the must at the start
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Brewco Citric Acid 100g

Brewco Citric Acid 100g

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Brewco Citric Acid is a pure food-grade acid for raising the acidity of homemade wines, ciders and fruit country wines. It stands in for the fresh lemon juice found in many traditional recipes and gives a clean, fresh tartness.

Why winemakers use it

  • Increases acidity in wines and ciders
  • A handy replacement for fresh citrus in country wine recipes
  • Helps give yeast a healthy environment to ferment in
  • Brightens low-acid fruit such as elderberry, blackberry and stone fruit

Specs

  • Contents: citric acid, 100g, in a resealable bag
  • Typical rate in fruit wine: about 1 teaspoon per 4.5 litres (1 gallon)

How to use

Dissolve in a little of the must and stir in at the start - see the How to Use box for details.

Who it's for

Country winemakers and cider makers working from their own fruit, or anyone whose wine tastes flat. Use it alongside Yeast Nutrient and Pectolase for a reliable fruit wine. If you prefer a softer grape-style acidity, try Brewco Tartaric Acid; for apple-like sharpness, see Brewco Malic Acid.

Citric Acid
How to Use
Dose
1-3 tsp per gallon
as your recipe says
Guide
1 tsp = 1 lemon
When
At the start

Used for: Adding acidity and a fresh, fruity lift to fruit, flower and country wines, cider and soft drinks - and in place of lemon juice in recipes.

When: In the must at the start, with the other ingredients. Small taste adjustments can be made before bottling.

Step by step
1Measure what your recipe says - usually 1-3 level teaspoons per gallon (4.5 litres).
2Dissolve in a little warm water or must.
3Stir it into the must thoroughly.
4Taste or test again before adding any more.
Good to know: For grape wines use tartaric acid instead - citric can give buttery or vinegary notes if the wine goes through a malolactic ferment. Too much tastes sharp and lemony - add gradually.
Frequently Asked Questions
How much citric acid per gallon of fruit wine?

Usually 1-3 level teaspoons per gallon, as your recipe says - less for sharp fruit, more for flower or low-acid fruit wines.

Can I use it instead of lemons?

Yes - about 1 teaspoon equals the juice of one lemon.

Can I use citric acid in grape wine?

Tartaric acid is better for grape wine - citric can cause off-flavours if the wine goes through a malolactic ferment.

Can I add it after fermentation?

Yes, in small amounts to adjust the taste before bottling. Stir well and taste as you go.