So I've brewed a couple batches of beer, and I'd like to try my hand at a little wine and cider. Wine I feel okay with because my uncle's done it for years. Cider will be a new adventure, but I've found some easy recipes and I just wanted to clear up a few things before jumping in.
1) the recipe calls for 3 gallons of apple juice with no preservatives. A local grocery store carries an "all natural" product. Ingredient list: apple juice, apple juice from concentrate and ascorbic acid. I know ascorbic acid is vitamin C. My question is will the ascorbic acid mess with the fermentation at all?
2) When fall roles around I know of a little farmer that sells true cider. Unfiltered, unpasteurized, real get-your-bowel-moving kind of stuff. If I was to brew a batch of hard cider with that what, if any, precautions would I want to be aware of? I'm thinking along the lines of adding a chemical agent to neutralize wild yeasts, they way winemakers would do if they pressed their own grapes.
Thanks for any feedback.
1) the recipe calls for 3 gallons of apple juice with no preservatives. A local grocery store carries an "all natural" product. Ingredient list: apple juice, apple juice from concentrate and ascorbic acid. I know ascorbic acid is vitamin C. My question is will the ascorbic acid mess with the fermentation at all?
2) When fall roles around I know of a little farmer that sells true cider. Unfiltered, unpasteurized, real get-your-bowel-moving kind of stuff. If I was to brew a batch of hard cider with that what, if any, precautions would I want to be aware of? I'm thinking along the lines of adding a chemical agent to neutralize wild yeasts, they way winemakers would do if they pressed their own grapes.
Thanks for any feedback.
