Ascorbic Acid - 1 oz (28 g)
Oxidation can be a real culprit when it comes to beer brewing and winemaking, as it will alter some of the flavour compounds in the finished drink and gradually reduce its stability, shortening the shelf life of the product you’ve spent so much energy creating. Fortunately, Ascorbic Acid can solve this problem.
Commonly known as Vitamin C, this organic acid has strong antioxidant properties. It acts as a preservative for the finished beer, wine, cider, mead, and other homemade beverage, improving the product's storage potential.
Please Note: Use in white wines is discouraged as certain flavour compounds common in this type of wine are caused by the process of oxidation, which is inhibited by Ascorbic Acid.
|Description:||Using Ascorbic Acid is really easy. All you need to do is add about a teaspoon to 5 gallons of beer or wine when bottling and that’s it. The acid will prevent the development of various off-flavours caused by oxidation, which is particularly important in high gravity beers and wines destined for prolong maturation periods.
Using the additive in excess is not recommended as it will give off a sour, citrus flavour to the drink.