Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. Use for acid adjustments in fruit wines. It can be used to increase acidity at a ratio of 0.1% for each teaspoon per gallon in wine. Be careful with how much you add to your wine because you will get a very tart flavor if you use too much. Do not mix with highly alkaline solutions (e.g. sanitizers). Use in unfermented grape wines is not recommended.
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11/2/2016 – What is the difference between this and encapsulated citric acid ? CAn I use this for summer sausage ?
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