Citric acid is a natural preservative which is also used to add an acidic, or sour taste to foods and soft drinks. It is widely available in the form of white miniature crystals. Originally produced from lemon juice, it is now produced by fermenting sugars. You can substitute 0.8 g citric acid with ½ teaspoon of fresh lemon juice. Citric acid is used widely in general cooking, wine making and is always added to honey wine, otherwise the honey will taste somewhat bland. 10 g of citric acid is diluted in 50 ml of water and poured into a measuring cylinder. Then 40% alcohol is added to the 100 ml mark and a 10% citric acid solution is obtained. One gram of citric acid corresponds to 10 ml of the solution. The solution can be measured with a cylinder or withdrawn with a syringe.
Honey usually contains a small amount of citric acid.