Ascorbic acid in place of acid blend

[reeflections]

I've started another 5 gallons of ginger wine only to realize I was almost out of acid blend. My recipe called for 4 TBS of acid blend so I used my last TBS of acid blend plus 3 TBS of acsorbic acid I had in my canning cupboard.

Of course now that that horse has left the barn, I thought I ask you experts if I blew it. If so, can I fix it? I have no way of testing ph BTW.

 

[RichardC]

Dude ( tipsy off of rice wine, Mauby wine and some Jamaicn rum), ,. Whatever you make, if you like it, awesome! My brother has limes, my sister, lemons, whatever the taste is after adding these instead of acid Blend, so be it. I'm not a commercial manufacturer that demands 100% consistency, so, whatever happens, happens as long as it's not toxic. Lol
( NOVICE HERE)

 

[rsportsman]

Ascorbic acid is a bad choice because it is a very weak acid, so won't bring your pH down as well as acid blend does. Wouldn't recommend it in the future. I'm guessing the taste will be weird, but if it's OK then it won't hurt otherwise.

 

[reeflections]

Ascorbic acid is a bad choice because it is a very weak acid, so won't bring your pH down as well as acid blend does. Wouldn't recommend it in the future. I'm guessing the taste will be weird, but if it's OK then it won't hurt otherwise.

Thanks! I do have some acid blend coming in a couple of days. I guess I could a a couple TBS then to bring down the pH. At that point it will still be in the primary.

 

[hounddawg]

except when i run out , i like using crabapples in my wines, if out the triple acid blend works but it is a different finish, some say i have a screw loose, they are so wrong i lost that screw years ago,
Dawg

 

[G259]

See what you get in the end, then you can adjust the acid, when you get your supply of it up. I think that the only concern with acid, and fermentation, is with a overly high acid, and stalling it.

 

[Rice_Guy]

I have used ascorbic in dandelion and it had little effect. Chemically ascorbic will oxidize so it eventually goes away.
your post was a week back so you hopefully have added some acid, ,,, or as mentioned above, lemon or crab apple (any high acid fruit)

 

[reeflections]

Chemically ascorbic will oxidize so it eventually goes away.

Thanks! That is very useful information. I have added a couple TBS of acid blend. I will add one more now and I will have just what the recipe called for. The primary is going well - it's at about 1.010 now.