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ABOUT THIS PRODUCT: (AC210) 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. It 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 Metabisulfite 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.
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.
EACH 2 OUNCE JAR: is sufficient for treating 60 to 120 gallons of wine, depending on the dose.
INGREDIENT: Ascorbic acid (CAS 50-81-7)
Q Charles (Harrison, AR)
Could you please advise the proper time to use ascorbic acid. The article on your web site said to add at the beginning of the fermentation, although the label says to use at bottling time.
It can be used before fermentation or at bottling time. With wines such as apple and pear, it can be put in right away to stop it from turning brown. If it needs to be put in prior to fermentation, the recipe will call for it. Otherwise, it can be used at bottling time to preserve the color of the wine.