Apfelwine question about acids

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Lazlow

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So question. I've got my 5 gallons of apple juice and I bought two different kinds since the grocery store ran out of one. One of them however is cloudy and one is clear. Also the cloudy one has more than just juice things such as absobic acid of somesort. Also a few other acids too. I was wondering will this acid screw up the fermenting? Any help would be great!
 

oldmate

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Ascorbic acid is fine, it's used for flavour as well as a preservative. You might want to list what the others are if you're concerned. The big no-no's are sodium benzoate (may be listed as benzoic acid) and potassium sorbate/metabisulfate.
 

wolverinebrewer

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Malic acid is another you might find. It is added to foods to give a sourness/tartness.
 
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Lazlow

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Awesome thanks. So it's got the abcorbic acid and then malic acid. Those shouldnt screw with fermenting?

Also, when would be the best time to test the gravity of the brew?
 
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