- Apr 4, 2016
- Reaction score
I just picked up some fresh apple cider (no preservatives and not pasteurized) to make a gallon batch of wine. I don't have ascorbic acid on hand. Most of the recipes I see call for it, however on JK's recipe (heavy bodied apple) he doesn't call for it. I did look it up to see what it does (I'm a rookie), and it prevents browning... Well cider is already brown, so does it matter? Can I skip it and proceed?