Ascorbic Acid?

[bkisel]

I have started an apple wine which uses apple cider as the must. Along with the usual/normal chemicals I'm familiar with the recipe calls for Ascorbic Acid @ 1/8 tsp per gallon. Does this sound right? Adding Ascorbic Acid in the primary as opposed to just before bottling? Reason I ask is that in researching I see that this Ascorbic Acid acts as an anti-oxidant but don't I want oxygen in the fermenting process?

I've started my 6 gallon batch without adding the Ascorbic Acid. I'm ready to pitch the yeast in a few hours so am anxiously awaiting your reply/advice concerning this ingredient.

Thanks...

 

[sour_grapes]

I think it is to keep the apple juice from browning too much.

It scavenges -OH radicals in solution. I assume the yeast use O2, not -OH. I do not know if it scavenges O2.

 

[ceeaton]

I think it is to keep the apple juice from browning too much.

This is from the Opti-White supplier info on MoreWines website:

OptiWHITE naturally complements the antioxidant properties of standard products
(SO2, ascorbic acid, etc.) and significantly contributes to the aromatic quality of white wine

So I think Paul is spot on, it helps reduce browning (and protects against other oxidation issues). Just wish I had used it in my batch of Peach wine earlier this year, have noticed it getting darker, but it still tastes good

 

[bkisel]

Thanks guys. I followed the recipe and added the ascorbic acid...

What Ingredients Will I Need?

For every gallon of cider add to it:
* 1 Pound of Cane Sugar
* 1 Teaspoon of Yeast Nutrient
* 1/8 Teaspoon of Pectic Enzyme
* 1-1/2 Teaspoon of Acid Blend
* 1/4 Teaspoon of Wine Tannin
* 1/8 Teaspoon of Ascorbic Acid
* 1 Campden Tablet (crushed and dissolved)


Ref: http://www.eckraus.com/wine-making-apple

 

[ceeaton]

I'm assuming you won't just add the 1 lb of sugar per gallon of apple must and use your handy dandy hydrometer and end up with the SG that you are looking for? I tend to stay at or below 1.085 with fruit wines so the alcohol doesn't dominate the flavor profile.

 

[bkisel]

I'm assuming you won't just add the 1 lb of sugar per gallon of apple must and use your handy dandy hydrometer and end up with the SG that you are looking for? I tend to stay at or below 1.085 with fruit wines so the alcohol doesn't dominate the flavor profile.

I poured in a bunch of sugar from a fresh 10 lb. bag then measured. SG is at 1.093-4. Not very concerned as I'll be back sweetening with about 4 cups of sugar and believe that will mitigate some of the heat. Maybe, hope I don't offend anyone here, call it Bum's Apple Wine?

 

[ceeaton]

Bill, ignore me. I have to remember most here have much more experience making wine than I do. I just always have it in my head to stay within alcohol bounds because I rarely backsweeten any of my wines past 1.002 anymore (wife is liking off-dry, used to be sweet to semi-sweet in taste preference).