• Citric Acid 100grm
  • Citric Acid 100g – key facts
1 2

Young's

More from Young's

Young's Citric Acid 100g for Wine Making

Young's Citric Acid 100g for Wine Making

£2.99
£2.99
Sale Sold out
Taxes included. Shipping calculated at checkout.
View full details

Citric Acid 100g is a natural organic acid that replaces fresh lemon juice in fruit and country wine recipes. It acidifies the must, helps fermentation get off to a healthy start and adds a clean tartness.

Key features

  • Raises acidity in wine and cider musts
  • Promotes a healthy fermentation environment
  • Mild antiseptic properties help protect the ferment
  • Particularly useful with low-acid fruits such as elderberry, blackberry and stone fruit

Specs

  • Contents: citric acid, 100g
  • Typical rate: about 1 teaspoon per 4.5 litres in fruit wine

How to use

Stir into the must at the start with the sugar and nutrient - see the How to Use box.

Complete your fruit wine setup

Ideal for hobby winemakers making small batches. Making lots? The 1kg bag is better value.

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.