I just started the Strawberry wine from Jack Keller in this month's issue of The Wine Maker magazine. I think its going to turn out great. The only thing is it called for 2 tsp of citric acid and I did not have any, so I used the juice from 1.5 lemons instead. Has anyone used fresh sqeezed lemon juice instead of citric acid before? I read that you could use that as a substitue. Also, the receipe did not say anything about a campden tablet, so I used one anyway.