Skip to content

Citric Acid Powder


Add to fruit wines for a healthy ferment. Citric acid is the preferred acid for balancing sweetness in fermented wines. Add to ciders or wine to drop pH and increase acidity. Fruit flavour will be more pronounced with lower pH.


We recommend adding a blend of acids as to get a more balanced flavour in your final product, adding acids dose wise until your pH falls within a safe storage range which will also give your beverage a crisp and flavourful finish. Use malic acid, tartaric acid and citric acid to drop your pH. The below table indicates where we recommend your beverages pH to sit.

Red Wine: pH 3.0 - 3.4
White Wine: pH 3.3 - 3.6
Hard Cider: pH 3.3 - 4.0

Alternatively ajust your acidity based on taste as flavour is more dictated by the TA level (total acids). TA and pH are related but not necessarily indicative of each-others levels.