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I'm using the recipes in CJJ Berry's First Step in Winemaking, and a lot of them use citric acid. I've noticed on  the tub of CA I have that it says one tsp is equivalent to 1 lemon. Could I not just use a lemon instead? I'd like to try and keep things natural. If I did use a lemon what would be the best way? Peel and slice or just juice it? TIA.

Yes you can & juice it.

Thanks for that, seems a much nicer ingredient than a spoonfull of powder.