Ascorbic acid is fine, it's a preservative but won't hinder fermentation.
I've been using 1.5 cups of carmelized sugar(mixed with equal parts apple juice to make a syrup ) in a 1 gallon jug, let it ferment dry then back sweeten. Gives me around %10 ABV.
I've found that I like the flavors that Brown Sugar gives. Corn sugar seems to produce less off flavors than plain white table sugar also.
My vote would be for Corn Sugar or Brown Sugar.
I've found that I like the flavors that Brown Sugar gives. Corn sugar seems to produce less off flavors than plain white table sugar also.
My vote would be for Corn Sugar or Brown Sugar.
Ascorbic acid is fine, it's a preservative but won't hinder fermentation.
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