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.
Usage: 1 tsp per 25 gallons, or just under 1/4 tsp for 5 gals.
Chemical name: Ascorbic acid, vitamin C
| Weight | 0.15 lbs |
|---|---|
| Dimensions | 5.5 × 4 × 0.5 in |
| By Weight |
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Acid | Blend
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A 1/3 mix each of citric, tartaric and malic acids. Primarily used in fruit wines to adjust acid levels.
A rough approximate of weight is 1 tsp = 3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
