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 too low in acid are flat tasting. Citric acid adds a liveliness to the wine and helps to bring out its fruity flavors. Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH strips or a acid test kit.

DIRECTIONS:
Before fermentation: 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 strips 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.

At bottling time: 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 wine's character and your personal taste. To do this, first put measured amounts of citric acid, by taste, in a quart sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that dose to the entire batch.

INGREDIENTS: Citric acid, anhydrous (CAS 77-92-9).