DetailsAscorbic Acid is used in beer and wine making to help prevent oxidation. Oxidation creates a cardboard, flat, and dull flavor in your final product.
- Add 1 teaspoon per 5 - 6 gallon batch at bottling time.
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Gravity Level Medium
4.6 / 5.07 ReviewsUnsure of effect.I purchased this product secondhand, and have used it sporadically since purchase. I am not sure if it has improved the final product, but it certainly hasn't had any negative effect. I'm not sure how I feel overall about additives, but in some cases it seems like it's good to add as many things like this as you want to create a beer that can be stored and given as gifts.April 10, 2013Reduce OxigationI'm with the other review in regards to putting additives in my beers; not always the biggest fan. However, I'm even less of a fan of oxiginated beers. Ascorbic acid works like an antioxidant so it reduces the chances of oxiginated beers. So if you want to reduce the chances of an oxiginated beer, use this product. I've never had any off flavors from this product but I've heard that if you put in too much it can give your beer a orange/citrus flavor.June 1, 2013Good for clearing up a beer.This isn't a bad product. Many people don't like additives and stick with the German purity laws. But to me, the amount of this that you put in your beer is so miniscule that there really isn't a big deal to using this. This helps in reducing the chance of your beer being oxiginated and from personal use, I've not had a beer become oxiginated when used.June 13, 2013Reduce OxidationI read an article about using Ascorbic acid to reduce Oxidation. I tried it out in a Barely wine that i aged a year, and also a Bourbon Barrel Old ale that needs to be aged 6.December 28, 2013AntioxidantWhile I don't like adding chemicals to foods and drinks I'm ok with using this to reduce Oxidation in my wine. I use the minimum needed, so as not to affect the flavor or add too much acidity. I've not tasted any oxidation in my 1 year old wines, nor have i tasted any impact from using this, so I will continue to use it.January 9, 2014Can help to limit OxidationI use it on the beer that I age for at least 12 months like my Rusian Imperial Stout._x000D_There is no wet cardboard taste, even after 18 months, so it seems to help.April 3, 2014Ascorbic AcidI had to order a pound of this. I've been making wine for almost 25 years usually 10 gal. at a time. I've always been able to get a small bottle which was sufficient You should offer it in the small containers, however, I'll probably never have to buy it again in my lifetime.March 27, 2016Response from Midwest SuppliesThanks for the feedback and review!November 2, 2016Midwest Supplies
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