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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cream of Tartar/Lemon Juice instead of Acid blend?
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Old 02-06-2009, 08:34 PM   #1
Brewkowski
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Default Cream of Tartar/Lemon Juice instead of Acid blend?

Since cider will have a high level of malic acid, would it be possible to use some household ingredients to increase the acidity? I thought cream of tartar and lemon juice would probably work, but not sure about the amounts because they are not the pure acid form. Maybe a tsp of each? I'm making a cider and in case it finishes soft, I'd like to perk it up a bit if need be and I don't have any acid blend.


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Old 02-06-2009, 08:56 PM   #2
will_cbe
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I've had good results with 3 ml of lemon juice per gallon before. Never tried cream of tartar.
You may want to use the best chemical detector we have at our disposals. Our tongue.
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Old 02-07-2009, 03:07 AM   #3
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What exactly is in the acid blend they sell at the HBS anyway? I've often just used a splash of lemon juice, or some ascorbic acid (vitamin c) powder that I've bought at the bulk store as my acid source (and anti-oxidant) and had great success.

Of course, I tend to do things the cheaper way for such things, so I have more money to spend on quality honey and fruits and such.

I look at the pink stuff my HBS sells for sterilization and gag at the price, when a gallon of unscented bleach costs a dollar, and a few caps full and tap water will create a bucket full of hot sterilizer.
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