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Old 01-11-2007, 01:57 PM   #1
kouphax
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Jan 2007
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Hello,

If you don't have any citric acid for a recipe is it possible to replace it with, say, lemon juice or lemon peel?

If so how should the quantities be adjusted? Also what will happen to the wine itself if the replacement is made (taste and colour wise?)? Any?

Thanks in advance

James.

 
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Old 01-11-2007, 05:00 PM   #2
Caplan
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Use the juice of one lemon as a substitute for 1 teaspoon of citric acid. They'll be no real difference to the taste or colour.

 
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Old 01-12-2007, 08:53 AM   #3
kouphax
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Quote:
Originally Posted by Caplan
Use the juice of one lemon as a substitute for 1 teaspoon of citric acid. They'll be no real difference to the taste or colour.
Fantastic. Just the answer I was hoping to get.

James.

 
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Old 01-12-2007, 09:24 AM   #4
Orfy
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It'll work out cheaper buying the powdered citric acid though.
You can sometimes find it in the baking section of supermarkets.

Or you can buy jiff lemon concentrate.
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Old 01-12-2007, 11:48 AM   #5
kouphax
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Jan 2007
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Quote:
Originally Posted by orfy
It'll work out cheaper buying the powdered citric acid though.
You can sometimes find it in the baking section of supermarkets.

Or you can buy jiff lemon concentrate.
Fair enough, sadly living in central dublin means that you are greatly restricted as to what you can buy. Shop in general only stock very basic stuff and getting things for baking is hard to source.

Jiff's a good idea. As far as I remeber it says on it as well what the equivalent of the juice of one lemon is aswell.

Thsnk for the tip.

James.

 
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