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Citric Acid Vs Lemon Juice

  • 14-09-2010 06:00PM
    #1
    Caribs
    Registered Users, Registered Users 2 Posts: 235 ✭✭


    Seen recipies for various fruit wines which include reference to using either lemon juice as the acid element or citric acid.

    Is there any big difference between using the two other than I would assume any additional flavour the lemon juice might give to the brew?


Comments

  • #2
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    The big difference will be concentration, a rough conversion I have seen is 1 teaspoon of citric acid is apparently equivalent to the juice of one lemon.


  • #3
    rubadub
    Registered Users, Registered Users 2 Posts: 32,386 ✭✭✭✭rubadub


    You can get big bags of citric acid pretty cheap in Asian shops, they use it for sweet & sour dishes.


  • #4
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    rubadub wrote: »
    You can get big bags of citric acid pretty cheap in Asian shops, they use it for sweet & sour dishes.

    +1 an handy for de-scaling kettles and such


  • #5
    Caribs
    Registered Users, Registered Users 2 Posts: 235 ✭✭Caribs


    Okay so they perform the same function except the citric acid has additional cleaning qualities :cool: - thanks for the advice, appreciate it.


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