I was wondering if you could use acid blend to make invert sugar. The acid blend that I have is 20% citric acid. the lemon juice does not say how much pure citric acid is in it..and i dont know if it would be more or less then 20%...also the acid blend is 40% tartaric, 40% Malic and the last 20% is citric...could they other acids hurt the invert sugar or contribute different flavors,(that I dont want)
Acid blend is called for in alot of meads, is this to help convert the sugars in honey into more fermentable sugars?
Acid blend is called for in alot of meads, is this to help convert the sugars in honey into more fermentable sugars?