Acid Blend

[bub307]

When a recipe call for acid blend can I use citric acid instead?

 

[acorn]

I think it depends on the quantity you wish to add. In the literature it says that the rule of thumb is to have 3:2:1 ratio of tartaric, malic, and citric acids in the blend, respectively. However, I also heard that one should avoid using too much citric acid in lieu of other acids because you risk ending up with vinegary smell, as citric acid is partially converted to acetic acid.

 

[Julie]

what are you making? if citric acid is the predominate acid that would be ok.

 

[bub307]

what are you making? if citric acid is the predominate acid that would be ok.

I'm trying a banana and strawberry wine.

 

[Julie]

I'm trying a banana and strawberry wine.

you should be ok, banana has malic/citric and strawberry is citric but you should measure your acid to see if you need to add any at all.

 

[bub307]

I'm thinking of using 4.5# banana and 4.5# of strawberries do you think that will be enough for 3 gallons.

 

[Julie]

I'm thinking of using 4.5# banana and 4.5# of strawberries do you think that will be enough for 3 gallons.

No, sorry but that is hardly enoug for a gallon. Straberies and banana have a very delicate flavor, you should really not use any water at all.

 

[bub307]

No, sorry but that is hardly enoug for a gallon. Straberies and banana have a very delicate flavor, you should really not use any water at all.

So what would you recommend? Sorry but just learning.

 

[Julie]

I would go with all berries with no water. Freeze the berries, this will help to extract the juice. Also, I am not sure how much flavor the bananas will impart into the wine. Banana wine is a very light flavor wine.