No not the drug!! Ran out of citric that I usually use & dumped in a
gallon of OJ & a bottle of lemon juice (60 gal batch) After stirring &
leaving set for a day, checked the acidity at 3.0 with litmus paper.
Any way to de-acidify???

PA-ter > wrote:
> No not the drug!! Ran out of citric that I usually use & dumped in a
> gallon of OJ & a bottle of lemon juice (60 gal batch) After stirring &
> leaving set for a day, checked the acidity at 3.0 with litmus paper.
> Any way to de-acidify???

Calcium carbonate, just as you would to lessen acidity at bottling.

"PA-ter" > wrote in message
om...
> No not the drug!! Ran out of citric that I usually use & dumped in a
> gallon of OJ & a bottle of lemon juice (60 gal batch) After stirring &
> leaving set for a day, checked the acidity at 3.0 with litmus paper.
> Any way to de-acidify???

Don't be too hasty. How does the juice _taste_? If it seems sour, then you
probably do need to treat it with potassium carbonate to reduce the acidity.

BTW, pH papers - even the narrow range ones - aren't precise enough for
practical use in the winery. You need a good pH meter to really tell where
you're at.

Tom S

Hard to tell because with 115 lb. of sugar, nothin' tastes sour.
Primary has begun at what now is a violent pace, so I'm just gonna run
it. I,ll let ya know in about 4 months.