accroul

Recipes 

My first 'cider' was made from boxed juice (label indicated that it was from pressed apples & had Ascorbic acid added) cost of juice was NZ$17. Was not flash cider, but that may be over-eagerness & noobie naievety. Today I juiced my own apples (cost NZ$30 just for the apples) to make 1G. I hope this one works - because I'm going to be drinking gold!
Is Ascorbic Acid actually ok, or am I going to be making really rank cider by using juice with ascorbic in it? I'm asking because NZ$17( with ascorbic) is a sight cheaper than NZ$30(with no ascorbic)!

Tusch

Recipes 

Ascorbic acid is fine. It is used as a natural preservative/additive but does not hinder fermentation. Let your newbie mind be eased.

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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

SegmentedMonkey

Recipes 

Ascorbic acid (or some acid blend) is often called for mead recipes, to help bring the acidity of the must up to make the yeasties happier, and to reduce danger of oxidization (i think).

I believe that apples are naturally relatively high in vitamin c / ascorbic acid, though I may be remembering my health class wrong.

gratus fermentatio

Recipes 

The amount of ascorbic acid added to apple juice by commercial producers is negligible. I've used juice with ascorbic acid added with no problems whatsoever. Regards, GF.

accroul

Recipes 

Ok, thankyou everyone! Next time I buy juice, I'll buy the boxed stuff.
I wonder if the pectic enzyme will work on pasturised stuff? I guess I could buy a box to find out!