citric

Ideal for wine making. Imparts a natural, fruity citrus flavour.

A substitute for natural citrus aids a healthy fermentation.

Citric Acid Directions for use:

Use as directed in recipe or as a guide, use 10gm dissolved in a small amount of warm water per 4.5l, adding to must prior to fermentation, repeat if necessary after fermentation. One Rounded teaspoon is the equivalent to the juice of one lemon.