Citric Acid

Citric Acid is used to balance the acidity of wine. Citric Acid is the primary acid found in fruits such as oranges, lemons, and pineapples. It is typically used in wines that are naturally lacking in acid.

Wines: Flat-tasting wines are low in acid. Citric Acid adds liveliness to the wine and helps to bring out fruity flavors. Having the proper level of acidity will help to establish a vigorous fermentation. For fruit wines we recommend acid blend unless otherwise stated. Tartaric Acid is preferred for grapes.

Before you add any acid to a wine you should first check acid levels with pH Strips or an Acid Test Kit. 

DIRECTIONS: Dissolve the required amount of Citric Acid directly into the wine before the yeast is added. Titration readings taken with an Acid Test Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH Test Papers should be about 3.8 to 3.4. One level teaspoon of Citric Acid will raise the acid content of on U.S. gallon by .15%-tartaric.

Sometimes wines will not taste their best even when they are at their optimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wines character and your personal taste. To do this, first put measured amounts of Citric Acid to taste in a sample of your wine. If you add too much to your blend it back into the batch and pull a new sample. Once the dosage is established add that dose to the entire batch.

Artisan Cheese: Use citric acid to help separate curds from whey.