Im new to wine making and cider making, and thus I think that I have made a very bad mistake. Can I ask your help please.
Recently I made some elderflower wine. I used elderflowers, water, sugar, yeast, citric acid and yeast nutrient. It has turned out ok, we tried the first bottle last night.....
Now I thought id do my Perry in a similar way as the Elderflower. I juiced the pears, let the juice stand overnigtht and added the same ingredients as above (ommiting the water), gravity after some extra sugar was 1055............
But I added 1 tsp of citric acid per gallon. I have since read that pears contain high levels of citric acid, and if not careful this can be converted to acetic acid and ruin the Perry.
Can I add anything quickly to neutralise the citric acid, before its had a chance to go to vinegar.
Any help would be gratly appriciated, as I was getting rather excited about this Perry, now it looks like I could have messed the whole deal up.