A few questions from an experienced beer brewer

[rickprice407]

Been brewing beer for several years now and have done 3 ciders in the past. An apple with juice from the farmer's market and a Peach and a pear with cans of juice for wine. I'm looking for the lower cost route and have seen guys on here talking about using store bought juice with good results. In looking at the juice to day I noticed some listing Potassium in the ingredients and am assuming its Potassium Sorbate and unusable for my purposes. My local brewstore wasn't enthused about not using fresh squeezed but suggested frozen concentrate since it doesn't need a stabilizer in it. Wanted to do a cranberry and one other - not sure just what yet.

Any help here would be appreciated.

Rick Price

 

[podz]

I always use store bought plain old apple juice. I just hauled 25 litres home the other day - that's 25 x 1 litre boxes.

They don't sell juice concentrates here in Finland, but if they did then I'd damned sure buy it simply for the convenience of carrying it home.

 

[Nogud247]

That is a ton of juice. I can see why you'd appreciate the concentrate.

 

[Yooper]

If the ingredients list potassium sorbate or sodium benzoate, they won't ferment.

If the ingredient includes ascorbic acid or potassium metabisulfite, it will ferment.

 

[phug]

If your juice lists ascorbic acid or vitamin c as an additive, that's perfectly fine as long as you listen to Yooper


Sent from my iPhone using Home Brew