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Following on from what campden does, what is the purpose of adding acid? I tried something 'strange' at the weekend, being forced to go to the god awful place that is Ikea I looked arounf the foody bit at the end and descovered an elderflower syrup concentrate and noticed it contained no...

this is the first wine I made from base ingredients instead of a kit it was pitched on the 2nd of this month so less than a month ago. I was surprised to see the other day that its already crystal clear (a stunning colour) and tastes fabulous and very dry. Its still plopping occasionally about...

What does it actually do? I believe its some kind of clearing agent? It seems to get added a lot, usually before pitching then on each racking - why?