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Old 03-20-2009, 10:48 PM   #1
ShaneKasey
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Default What's Wrong With Ascorbic acid (Vitamin C)?

so what's wrong with using ascorbic acid? because i was at the super wal mart store, and they have 100% apple juice that's from concentrate, and the only other ingredient is Ascorbic acid. the juice is crystal clear, and it's only $1.97 for a 3 quart plastic bottle. i've heard that preservatives are bad, but i don't quite understand what a single vitamin used as a preservative would be horrible. Can a genius fill me in?

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Old 03-20-2009, 10:49 PM   #2
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Nothing wrong with ascorbic acid.

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Old 03-20-2009, 11:20 PM   #3
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Sorbate bad, ascorbic acid good. Welcome to HBT!

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Old 03-20-2009, 11:35 PM   #4
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If your looking for juice with no ascorbic acid, you'll be looking for a while! Like Nurmey said, just watch for anything with sorbate in the name.

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Old 03-20-2009, 11:45 PM   #5
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Quote:
Originally Posted by Nurmey View Post
Sorbate bad, ascorbic acid good. Welcome to HBT!
+1 .......
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Old 03-21-2009, 01:45 AM   #6
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I've used the Walmart brand juice for all three batches I've made with no issues. Love the results. I would like to try it with a more premium brand just to compare.

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Old 03-21-2009, 06:23 AM   #7
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I'm drinking some wal-mart Apfelwein right now and it is awesome!

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Old 03-21-2009, 06:27 AM   #8
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I've used the Walmart brand juice for all three batches I've made with no issues. Love the results. I would like to try it with a more premium brand just to compare.
Done it. Couldn't tell the difference. Paid close to $50 for the batch though, instead of something like $12 for the Walmart brand batch.

The premium batch gave me a sore butt. Mostly from kicking myself for spending all that unnecessary money.
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Old 03-21-2009, 06:30 AM   #9
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Acorbic acid is vitamin C and is used to raise acidy in wine etc and as an antioxident.

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Old 03-22-2009, 01:47 PM   #10
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Generally ascorbic acid is added to non-acidic fermentables, such as honey, to give the yeast a more favorable environment. If you're buying juice, as said, you're unlikely to find any without it added (there's quite a bit naturally occurring, too) as ascorbic acid is used to keep your clean, clear apple juice from turning brown, like cut apples do.

The last cider I made, I made from local, raw pressed cider, no additives. It was quite brown in bottle, looking like real, old fashioned cider, and nothing like the apple juice you buy in bottle. This is do, at least in part, to the lack of antioxidants in the juice, and partially because of the massive amounts of sediment in pressed cider.

I added some ascorbic acid to the juice before pitching the yeast, to provide some antioxidant protection.

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