Citric Acid - Approx. 2 oz
Citric Acid is a very popular additive in both winemaking and brewing, as it has the ability to lower the medium’s pH levels, making it more acidic. In brewing, this helps to obtain the optimal mash pH, which has a tremendous impact on enzymatic activity, starch conversion, yeast nutrition, and as a result, the quality and flavour of the finished beer.
In winemaking, Citric Acid can help adjust the beverage's acid balance, contributing to various flavour and aroma compounds due to interaction between various acids produced during fermentation.
|Description:||It’s best to use Citric Acid with a calibrated pH meter when adjusting the pH of the brewing water, or at least learn the exact pH levels from your municipal water report. It can be used as a substitute for Lactic or Phosphoric Acid for performing the same tasks, giving off a very mild citrus tang when added in excessive amounts.
In winemaking it is recommended to use Citric Acid sparingly after primary alcoholic fermentation for flavour and acid profile adjustment.