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Old 10-23-2010, 07:26 PM   #1
tombob
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Default Have I made a silly mistake with Citric acid and Perry???

Hi,

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.

Thankyou

Tom


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Old 10-24-2010, 06:30 PM   #2
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Anyone please?

Its bubbling away like crazy today, and quite frothy.
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Old 10-25-2010, 11:10 PM   #3
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I don't think it's an issue. From my understanding the conversion of citric acid to acetic acid still requires acetobacter bacteria.

As long as your sanitation was good, you should be fine.
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