Citric Acid (E330) - 100g - Harris

Citric Acid is used instead of lemon juice to add acidity and tartness.  It also acts as a preservative and provides yeast with essential vitamins needed for a healthy fermentation.

1 teaspoons is in 50ml of water is equivalent to the juice of one lemon. 

Citric Acid occurs naturally in most fruits. It is simple to use and has a pleasant fruity, citrus flavour. May be carefully added to country wines to create an attractive flavour in otherwise low acid flat wines. Citric acid can also be added to cider, mead and beer.

Citric acid is one of the main acids that make your mouth water.  

If your recipe calls for an "acid blend", this is simply 3 acids: Citric, Malic & Tartaric.  You can easily make your own acid blend by mixing 3 parts Tartaric, 2 parts Malic and 1 part Citric.   Mix:  1 1/2 tsp Tartaric Acid, 1 tsp Malic Acid & 1/2 tsp Citric.  This is your acid blend that matches the acids in most fruits. Then use 1/4 - 1/2 teaspoon of this blend per 4.5 litres of grape juice. 

You can also add this to white wine kits to add extra acidity and zing to your white wines.