Citric Acid

Cheese makers use citric acid to adjust the acidity of milk or in place of cheese starter cultures as in our One Hour Mozzarella Recipe. Use of citric acid in Wine Making other than barrel care as an acidifier is not recommended. Citric acid lowers pH when combined with sulfites in a barrel rinsing solution. One teaspoon = 3.6g. Do not mix with highly alkaline solutions (e.g. sanitizers). The release of potentially harmful gases is possible. Citric acid is also used by candy makers to create the sour flavor of sour candies.