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Using the citric acid powder, you should probably try to get to 6 grams per liter of fluid to roughly mimic the acid of grapes at harvest. Although the acid in the grapes is tartaric, which is also available in powdered form, we never added citric acid pre-fermentation, as it encourages the growth of acetic acid bacteria. But it might be interesting to take a sugar wash, sugar and water, add citric acid to 6 gra,s per liter, and inoculate it with yeast. It might create the acetic acid in a different, but more natural concentration than in regular wine.
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