Citric acid is a natural organic acid used in home brewing and wine making as a substitute for fresh citrus. It acidifies the must or wort, promotes a healthy fermentation environment, and adds a clean tartness that brightens fruit wines and ciders. Also has mild antiseptic properties that help protect your ferment from unwanted bacteria.
Add approximately 1 teaspoon per 4.5 litres in fruit wine recipes. Particularly valuable in wines made from low-acid fruits such as elderberry, blackberry, or stone fruits.
Use alongside Yeast Nutrient, Winemaking Sugar, and Young's Dried Active Yeast for a complete fruit wine setup. Strain your fruit using Muslin Bags and ferment in a Fermentation Vessel with a Bubbler Airlock.