A stronger sterilising action can be achieved by adding 1/2 tsp of Citric Acid. Use for wine-making as a preservative, for removing chlorine & chloramine from brewing water and for killing off wild yeasts in cidermaking.
A stronger sterilising action can be achieved by adding 1/2 tsp of Citric Acid. Use for wine-making as a preservative, for removing chlorine & chloramine from brewing water and for killing off wild yeasts in cidermaking.