Unbuffered pure ascorbic acid (vitamin C). Used in wine and beer to retard oxidation, or browning. A strong anti-oxidant, ascorbic acid can be used when racking to prevent oxidation, and the resulting browning. It will provide protection for a few days, after which point any unused ascorbic acid will become inactive. Often used in conjunction with metabisulfite. It will raise the acidity.
Ascorbic Acid (vitamin C) is used as an antioxidant in beer and wine making before the bottling process. It helps prevent you from getting a flat, dull flavor at the end of all of your hard work.
- Used with Beer and Wine
- Prevents Flat Flavor
Ascorbic Acid, also called Anti-Oxidant, can be added to a wine at bottling time to help protect it`s color from oxidative effects such as browning and spoilage.
Ascorbic Acid is highly recommended for wines that discolor easily such as apple or pear. I
t is also recommended for white wines where a slight discoloration can be easily detected, such as the case with many lighter white wines.
Ascorbic Acid prevents oxidation by consuming any free oxygen that may still be present in a wine at bottling time. It`s effects are stronger and longer lasting when used in combination with either Potassium Bisulfite or Campden Tablets.
For this reason it is recommended that one of these be added at the same time, just before bottling.
DIRECTIONS: Stir the appropriate amount of Ascorbic Acid directly into the wine just before bottling.
DOSAGE: Use 1/8 teaspoon of Ascorbic Acid for each gallon of wine.
Usage: 1 tsp per 25 gallons, or just under 1/4 tsp for 5 gals.
MAXIMUM DOSAGE: Up to 1/4 teaspoon of Ascorbic Acid can be added to each gallon of wine, but only if either 1/16 teaspoon of potassium metabisulte or 1 Campden tablet is added at the same time.
AN OUNCE: is sufficient for treating 30 to 60 gallons of wine, depending on the dose.
INGREDIENT: Ascorbic acid