• Handcraft Supplies - Citric Acid 100g – main product photo
  • Handcraft Supplies - Citric Acid 100g key facts: contains 100 g of citric acid, tamper-proof, resealable tub, usually 1-3 level tsp per gallon
1 2

Handcraft Supplies

More from Handcraft Supplies

Handcraft Supplies - Citric Acid 100g

Handcraft Supplies - Citric Acid 100g

£2.49
£2.49
Sale Sold out
Taxes included. Shipping calculated at checkout.
View full details

This is a 100 g tub of citric acid for home winemakers and cider makers. It is used to increase acidity, and can be added to juice, wine or cider as required to reach your target acidity.

  • Contains 100 g of citric acid
  • Comes in a tamper-proof, resealable tub
  • Can be added to juice, wine or cider
  • Used to increase acidity in wines and ciders
  • Follow the instructions on the label

What is citric acid used for in wine and cider making?

It is used to increase acidity. If your juice, wine or cider needs more acidity, you can add citric acid as required until you reach your target.

How much citric acid should I add?

That depends on the acidity you are aiming for, so add it as required and follow the instructions on the label.

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.