apfelwein question---

[pa-in-utah]

Gonna make a batch real soon and I am curious....

Do I need to buy an apple juice that has no absorbic acid? I have only found one juice that is "100% juice". Almost all others have absorbic acid in them. Is that ok?? What does absorbic acid do to the juice (or apfelwein)??

If I use other juices (cranberry, bluberry, grape, etc) what ingredients are a no-no for brewing.... I guess I am asking, what preservatives should I watch out for.

Thanks in advance for all the awesome info you guys (and gals) provide to us younger brewers!!!!:rockin:

 

[Beerrific]

Ascorbic acid, a.k.a. vitamin C, is fine. It is just added for nutritional reason. This has been discussed over in the never-ending Apfelwein thread and a few people have confirmed that they used juice with ascorbic acid and everything came out fine. Just make sure it doesn't have preservatives, I think all preservatives will keep the yeast for living (as they should).

Good to know that you apfelwein will prevent scurvy.

 

[paranode]

It's no problem for that to be in there. Just vitamin C as mentioned.

 

[FatMonsters]

What about Fruit Pectin and Citric Acid? What effect will they have on fermentation?

 

[z987k]

the pectin is just a stabilizer, again it should be okay.

 

[Beerrific]

Citric acid is a preservative and to add sour flavor. It is used a lot because it is natural, so the juice or whatever can be labeled "all natural." Can't say for sure if it will interfere with the yeast though.

 

[Yooper]

It should be fine. I add acid blend and/or citric acid to some wines to give it some balance.

 

[FatMonsters]

Thanks for info! I was thinking of adding some grape juice or cherry juice to a batch of Apfelwein, and wanted to check the ingredients!