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.
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.
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