Apfelwein and Your Health!

[BigKahuna]

So...We were talking about Apfelwein the other night...and with cold and flu season setting on the door step....I'm wondering:
What happens to Vitamin C during fermentation?
Do you suppose that it sticks around? Do you suppose that a glass of Apfelwein is actually good for you? Sugar is what is always stated as being the one downfall of juice...this has no sugar! I'm thinking this may be a nice healthy beverage for the cold winter mornings....er...um....I mean....uh....EVENINGS!

 

[Zymurgrafi]

vitamin C, dunno. Vitamin B depletion probably.

Not to mention waking up naked in an unfamiliar place in a compromising postion....

uh. yeah.


Sure, they say an apple a day and such, so, that means, um.

something. I think.

 

[gratus fermentatio]

Hi Kahuna: I can say from experience that vitamin C (ascorbic acid) certainly does "stay around" after fermentation is complete. The principal acid in plums is ascorbic, that (and a litle malic) it what causes that nice tart twang in plum flavour. Having fermented both plums & prunes, I know that they both ferment out tart, REALLY tart... So tart, that undiluted plum juice & prune juice are NOT drinkable if fermented dry. My plum melomel has about the same level of tartness as a pinot grigio & I only used 18 lbs in a 6 gallon batch, that's only 3lbs/gallon. Granted I haven't tested the acid levels, nor the acid types, but logic dictates that if ascorbic acid is the acid going in, it'll be the acid going out. My question, which yours precipitated, is this: will a malo-lactic fermentation metabolize ascorbic acid? Not to jack your thread, I'm just curious. Regards, GF.

 

[Evan!]

Even if it does, I'm thinking that the effect of alcohol on your system would make it counter-productive. Just take a damn vitamin.

 

[ChshreCat]

Even if it does, I'm thinking that the effect of alcohol on your system would make it counter-productive. Just take a damn vitamin.

Party pooper!

 

[CiderPat]

I've heard that homebrewed beer gives you less hangovers because of the B vitamins left behind by the yeasts. This is making me want to fortify my cider with B complexes, for this very reason...