Georgian Novice
Well-Known Member
Alight, here is a strange question. . .I have several recipes to start my first batch of brewing hard apple cider. I go to the store and I see several choices. There is Apple Juice, pastuerized, with nothing else but Asorbic Acid (Vitamin C) added and then there is Apple Cider, pastuerized, with nothing added. Sometimes the Juice has the Vit. C and Calcium, but I can only find the Apple Juice with nothing added when I see the gallon bottles of Apple Juice made from concentrate with just Juice, Water, from concentrate.
Is the Asorbic Acid a preservative and which is better to use. . the Juice or the Cider (and what is the difference?)
Thanks for the clarification.
Is the Asorbic Acid a preservative and which is better to use. . the Juice or the Cider (and what is the difference?)
Thanks for the clarification.