When to use citric acid/lemons?

[mwestin]

I have a few demi johns on the go (think i'm all wine made out for the season unless we end up with a bunch of unwanted wine grapes).

What recipies do you tend to add something acid to - is it mainly "white" wines? i have a damson and a blackberry just started (the first is coming out the bubbler but fortunately stands in the bath) but the recipies said nothing about lemons or citric acid?

Talking country wines really, not the shop fruit juice ones - elderflower/berry, rhubarb, also have blueberry and redcurrant on the go but figured redcurrant has enough acidity in itself so didn't add anything.

 

[oldbloke]

I google around a bit to see what everybody else does, check what I did last year, and decide from that. If the recipes you find don't add acid, don't.

I do have a titration kit and pH papers now though so I suppose I ought to just measure the must to see if it needs any!

 

[tonyhibbett]

I now avoid using citric acid because it is not present in true wine or cider. It gets partially consumed during fermentation and therefore difficult to predict the final acidity. Tartaric and malic acids are better. Tried and tested recipes state how much, if any, acid to use. While some acid must be present from start to finish, the precise amount depends on the style of wine and personal taste and getting it right is a constant challenge.