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maxmurder
12-01-2013, 08:44 PM
Hi,

I am looking to making a 1 gallon batch of cyser and was wondering if ascorbic acid is an okay ingredient in the apple juice I use or if it's a no-no.
Most apple juices have it.

Also, would you recommend apple juice or cider?

Thanks

tweak'e
12-01-2013, 08:57 PM
afaik the yeast will deal with the ascorbic acid. an issue can come in if you use it for back sweetening and store it for a long time.

fatbloke
12-01-2013, 11:22 PM
Ascobic acid is vitamin C. Often used as an anti-oxidant type preservative.

Its fine. The yeast doesnt worry about it, actually they like it.........

Preservatives to watch for are the usual sulphites, but more specifically sorbates and benzoates. They can't be removed/driven off easily.......

maxmurder
12-02-2013, 12:13 AM
Great, thanks. I knew to look out for sorbates, just wasn't sure about ascorbic acid.