I was hoping there may be some health benefits to all my apfelwein consumption. (Vitamin C)
Google says "Exposure to oxygen, metals, light, and heat destroys ascorbic acid, so it must be stored in a dark, cold, and non-metallic container."
It might make it, or does fermentation roast it?
Google says "Exposure to oxygen, metals, light, and heat destroys ascorbic acid, so it must be stored in a dark, cold, and non-metallic container."
It might make it, or does fermentation roast it?