• Citric Acid 1kg Bag for Wine & Cider Making – main product photo
  • Citric Acid 1kg key facts: contents: 1kg citric acid, typically 1-3 tsp per gallon, 1 tsp equals 1 lemon
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Citric Acid 1kg Bag for Wine & Cider Making

Citric Acid 1kg Bag for Wine & Cider Making

£19.99
£19.99
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This 1kg bag of Citric Acid is the bulk option for keen winemakers, cider makers and anyone going through a lot of acid. Use it in place of natural citrus to acidify musts and support a healthy ferment.

Why buy the 1kg bag

  • Enough for many batches of country wine - far better value than small packs
  • Substitute for natural citrus in traditional recipes
  • Aids a healthy ferment
  • Has good antiseptic properties

Specs

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

How to use

Measure out what the recipe needs and stir into the must - see the How to Use box. Keep it sealed, somewhere cool and dry, between uses.

Who it's for

Regular home winemakers, cider makers, clubs and anyone making large batches from garden fruit. Works well with Yeast Nutrient 500g and Pectolase 100g - the larger packs of the other two fruit-wine essentials. Only need a little? Try Citric Acid 100g.

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.