So guys i have a small bucket of pure food grade citric acid and i was thinking of putting some of it in water and try it out. But how much? How much does lemon juice have in it? 15% 20%?
Vinegar?
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When I mix Citric Acid in water, I use a full saturation. Meaning I will dissolve as much as i can into the water. I did not measure anything just added a bunch and let it sit a few hours then pour off the saturation into another bottle. The original bottle with the crystals that did not dissolve is capped for future use. I typicaly use this mix in my juices at 1 or 2 drops per 10ml.
Others are mixing it at 20% in PG (1/2 tsp in 10ml) and using in their juice at 1 or 2 drops per 5ml
where are people getting the citric or malic acid locally?
whenever I go to buy the lemon juice in the plastic lemon, i look at the ingredients and the sodium bisulfite and all the other crap scares me lol.
whenever I go to buy the lemon juice in the plastic lemon, i look at the ingredients and the sodium bisulfite and all the other crap scares me lol.
I hear ya. If I ever figure out where to get half this stuff, I'm posting where to shop list
Citric acid solubility is 73 grams per 100ml of water. I used the same and i added 4 drops on my cherry-banana juice.
You can get food grade citric acid hopefully on the spices section in small bags etc. You can also check local chemical stores this is where i got mine.
thanks guys! just left stop and shop and didn't look, I'll be back there soon enough
This place has Citric Acid, Malic Acid and Tartaric Acid. If I remember correctly the prices were not too bad but the shipping was just a bit on the slow side.
Here's the link: The Home Brewery - Wine Making Additives
I have just tried some of the juice I mixed back in Mid-January, so the juice is about 2 1/2 months old and it tastes the same as when it was a couple of weeks old. Adding acids to your juice really does stabilize them and prevents flavor loss.
Pete
Here's the link: The Home Brewery - Wine Making Additives
I have just tried some of the juice I mixed back in Mid-January, so the juice is about 2 1/2 months old and it tastes the same as when it was a couple of weeks old. Adding acids to your juice really does stabilize them and prevents flavor loss.
Pete
Not sure if this has been tried, ive read most of the thread but not all as I arrived a lil late. However I did look the other day at the lemon juice in the squeeze bottles and it had some additives so I didnt buy it.
Anyone see a problem with just squeezing a lemon and filtering any particulate thru a coffee filter and using that lemon juice? I get there would be natural sugars but what about a dilution? Would there be some way to minimize the sugars with a method like this?
Me, Id rather just use the same ol good natural lemon juice God gave me for cookin!
Any thoughts or suggestions?
Anyone see a problem with just squeezing a lemon and filtering any particulate thru a coffee filter and using that lemon juice? I get there would be natural sugars but what about a dilution? Would there be some way to minimize the sugars with a method like this?
Me, Id rather just use the same ol good natural lemon juice God gave me for cookin!
Any thoughts or suggestions?
Well since god gave me pure citric acid i'll stick to that, i prefer to use pure food grade or analytical grade chems.
I wasnt knocking it Konstantine. I have no problem with just plain citric acid. Just looking for ideas or input on what I posted.
Sure, you could do that! The sugars might not even be too much of a problem.
The problem that you might have is in repeatability. Just like in making us, God doesn't make two lemons the same!
Some lemons might be sweeter or more acidic than others.I would suggest using the fresh squeezed lemon juice without diluting. We only use dilutions to dilute the FULL strength acids.
Good luck!
Pete
Sure, you could do that! The sugars might not even be too much of a problem.
The problem that you might have is in repeatability. Just like in making us, God doesn't make two lemons the same!
I would suggest using the fresh squeezed lemon juice without diluting. We only use dilutions to dilute the FULL strength acids.
Good luck!
Pete
This is exacly why i try to use pure chemicals. Repeatability and steady results.
Lemon juice is fine tho i could use it too.
Tried a few drops of lemon juice on a couple DIY juices with pretty good results. Capellas Cherry Coke brightened up a bit, more flavor as did the Sweet Strawberry. Amazing that such a small addition can make such a noticeable change. After using them all day the carto tastes kind of acidic though, something I have experienced pretty often when using fruit flavors from pro vendors. Wonder if using vinegar instead would prevent the citric acid taste you get after refilling a carto a few times? Great thread btw!
I happen to have a big bag (5 lbs?) of Now citric acid I picked up to clean mineral deposits in my room vaporizer and espresso machine but haven't had to use it since I'm loading them with reverse osmosis treated water. Could someone suggest quantity to mix with 10ml pg in grams ( I have a gram scale for grinding 15g of coffee beans for a double espresso)? How does 2 grams sound for 10ml pg?
BTW I just killed a lot of time reading this entire thread. Thanks for the info and I'm looking forward to putting a little zing into my diy juices!
BTW I just killed a lot of time reading this entire thread. Thanks for the info and I'm looking forward to putting a little zing into my diy juices!
Yeah that sounds like it'd be the max saturation of citric acid in solution. If you go with this, use very sparingly.
Personally I'd go with a ~20% (20g/10ml) solution though. More flexibility that way IMO.
Correct You can use this saturated solution by diluting it anyway you want it.
Finally finished reading this whole thread...phew
Nice work figuring things out. I tried the distilled vinegar but I could taste it with 1 drop in 1.5ml. I'll try the lemon juice concentrate next.
Thanks to all the played Guinea Pig, and all who spent time researching the subject.
Nice work figuring things out. I tried the distilled vinegar but I could taste it with 1 drop in 1.5ml. I'll try the lemon juice concentrate next.Thanks to all the played Guinea Pig, and all who spent time researching the subject.
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