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Lemon juice/citric acid in wine making

 
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jema
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Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Mon Apr 11, 05 6:56 am    Post subject: Lemon juice/citric acid in wine making Reply with quote
    

I generally use citric acid where it is called for in recipes or lemon juice if that is asked for. But most texts are a big vague as to how much citric acid is equivilent to one lemon. Knowing this you can substitute one for the other.

So having read quite a few web pages and used my little scales.

This is the score.

1 lemon = 3g Citric Acid = 1/2 tsp Citric Acid.

Note this is using a measuring tsp, as I have always found the idea of a real tsp providing an accurate measurement pretty silly.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Apr 11, 05 8:16 am    Post subject: Reply with quote
    

But of course the size and citric acid content of lemons varies also, so don't fret about measuring the citric acid to the last grain

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