Ascorbic Acid | 1 oz | Prevent Oxidation in Wine & Beer

Preserve Freshness and Prevent Oxidation in Your Wine, Beer, and Cider

Ascorbic Acid, commonly known as Vitamin C, is an essential additive for homebrewers and winemakers, helping to prevent oxidation and maintain the fresh, vibrant flavors of your beverages. Oxidation can dull flavors and negatively affect the color and aroma of wines, beers, ciders, and meads. By using Ascorbic Acid, you can ensure your homemade creations retain their intended flavor profile and freshness throughout fermentation and storage.

How and When to Use Ascorbic Acid

Ascorbic Acid is typically used after fermentation is complete, right before bottling, to safeguard against oxidation. It works by neutralizing free oxygen in your beverages, reducing the risk of spoilage or flavor degradation over time.

It’s particularly effective in delicate wines, such as whites or fruit wines, where oxidation can significantly affect taste. Brewers may also use it in light ales, lagers, or even hard ciders to preserve brightness and freshness.

Recommended Dosage

• For wine: 1/8 tsp per gallon before bottling to prevent oxidation.
• For beer and cider: Use 1/16 to 1/8 tsp per gallon to maintain flavor and prevent spoilage.

Key Features

• Prevents Oxidation: Protects your wines, beers, and ciders from oxidation, ensuring fresh flavors.
• Versatile Application: Perfect for use in wine, beer, cider, and mead.
• Easy to Use: Add right before bottling to lock in flavor and freshness.
• Dosage: Use 1/8 tsp per gallon for wine and 1/16 to 1/8 tsp for beer or cider.
• Size: 1 oz package, enough for multiple batches.

Enhance Flavor Stability

Ascorbic Acid is a simple but powerful tool for preserving the quality of your homemade beverages. Whether you're making wine, brewing beer, or crafting cider, it helps maintain the bright, fresh flavors your hard work deserves.