I don't have many choices of juice, last batch made with store brand cider with nothing added and came out nice.
Latest batch has ascorbic acid in it.
Added to dregs of last batch and see activity and can certainly smell it.
EC 1118 yeast.
4 gallons juice, 4 lbs sugar. Once it stops bubblin I add more sugar until it won't get any stronger. Then I add some super smoother and bottle.... that is I put it back in the bottles it came in for a month.
I'm concerned about the ascorbic acid retarding the yeast.
Is there anything I can add to couteract the ascorbic? Or does it not really matter.