I have seen a few recipies that call for lemon juice to increase the
acid of the must. does anyone know how much should be used to
increase by a certain amount?

will this also add more body to the wine: I.e: replace the tannin
content?

I am thinking of making an apple wine, (juice is on sale at the
supermarket for 88 cents for half gallon)... but want to add a
little "something" to the flavor. would lemon juice do this?

thanks.



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