Is "Anti-oxidant" powder the same as ascorbic acid?

Discussion in 'Country Fruit Winemaking' started by BenPhi485, Mar 30, 2018.

Help Support Winemaking Talk by donating using the link above.
  1. BenPhi485

    BenPhi485 Junior

    Joined:
    Mar 8, 2018
    Messages:
    7
    Likes Received:
    2
    I have a recipe from "Mary's Recipes" that asks for anti oxidant power, but I can't find it online as to be used for wine making. I did see that ascorbic acid is an antioxidant. Is that what the recipe is asking for?

    Thanks
    Ben
     
    GaDawg likes this.
  2. Ajmassa5983

    Ajmassa5983 Member Supporting Member

    Joined:
    Oct 26, 2016
    Messages:
    2,235
    Likes Received:
    1,504
    I gotta think that just means some form of sulphites. Potassium metabisulphite sodium meta/ Camden tablets/sulphur dioxide/so2. Protecting the wine from bacteria and oxidizing from o2 exposure.
    What’s the amount of wine and dose of “anti-oxidant”?
     
    BenPhi485 likes this.
  3. BenPhi485

    BenPhi485 Junior

    Joined:
    Mar 8, 2018
    Messages:
    7
    Likes Received:
    2
    Thanks Aj. It calls for 1/2 tsp/gallon.
     
  4. Johnd

    Johnd Large Member Supporting Member

    Joined:
    Jun 11, 2015
    Messages:
    3,824
    Likes Received:
    3,171
    Location:
    S Louisiana
    That’s pretty stiff for k-meta, 1/4 tsp for every 6 gallons is the normal dosage.
     
    BenPhi485 and mainshipfred like this.
  5. Ajmassa5983

    Ajmassa5983 Member Supporting Member

    Joined:
    Oct 26, 2016
    Messages:
    2,235
    Likes Received:
    1,504
    Well I tried. But 1/2 tsp per gal kinda throws that guess out the window. Post the recipe pic/link if you can.
     
    BenPhi485 and Johnd like this.
  6. Johnd

    Johnd Large Member Supporting Member

    Joined:
    Jun 11, 2015
    Messages:
    3,824
    Likes Received:
    3,171
    Location:
    S Louisiana
    Agree with AJ, if you can post the recipe, we can probably figure out what the recipe is referring to as “antioxidant powder”. Definitely do not put k-meta in at 1/2 tsp/gallon!
     
    BenPhi485 likes this.
  7. BenPhi485

    BenPhi485 Junior

    Joined:
    Mar 8, 2018
    Messages:
    7
    Likes Received:
    2
    IMG_20180330_204203642.jpg

    It doesn't mention the antioxidant powder til the bottom of the 1st paragraph
     
    Ajmassa5983 likes this.
  8. Ajmassa5983

    Ajmassa5983 Member Supporting Member

    Joined:
    Oct 26, 2016
    Messages:
    2,235
    Likes Received:
    1,504
    No clue. Sulphite (Camden tab) and sorbate (‘stabilizer’ if backsweetening) are accounted for in there. Anti-oxididant at bottling is a new one to me. Either way not a crucial part of recipe since Wine is clear and stable ready for the bottle at that point.
    Curious what that’s all about myself.
     
    BenPhi485 likes this.
  9. BenPhi485

    BenPhi485 Junior

    Joined:
    Mar 8, 2018
    Messages:
    7
    Likes Received:
    2
    Lol, right?
     
  10. Johnd

    Johnd Large Member Supporting Member

    Joined:
    Jun 11, 2015
    Messages:
    3,824
    Likes Received:
    3,171
    Location:
    S Louisiana
    Yep, right before bottling and after a few months racking is when you’d add sulfite. Confusing thing is that it refers to Campden tablets, which are k-meta. My advice is to use the Campden tablets (crushed, one per gallon) at bottling time.
     
    BenPhi485 likes this.
  11. Johnd

    Johnd Large Member Supporting Member

    Joined:
    Jun 11, 2015
    Messages:
    3,824
    Likes Received:
    3,171
    Location:
    S Louisiana
    BenPhi485 likes this.
  12. Ajmassa5983

    Ajmassa5983 Member Supporting Member

    Joined:
    Oct 26, 2016
    Messages:
    2,235
    Likes Received:
    1,504
    But recipe still calls for 1/2 tsp per gal. Which is Bottling up flavored sanitizer solution essentially. And why change wording from Camden tab to “anti-oxidant powder” if its referring to sulphites anyway?
    Still the right move to add some. Like Johnd said Either 1 Camden tab a gal as or 1/4 tsp powder per 6 gal as said.
    I think you should give “Mary” a holler and let her know her recipe’s final step is suspect.
     
    BenPhi485 likes this.
  13. BenPhi485

    BenPhi485 Junior

    Joined:
    Mar 8, 2018
    Messages:
    7
    Likes Received:
    2
    Lol, yeah I'll give her a call. Thanks for the input guys!
     
  14. Scooter68

    Scooter68 Old Enough to know better but....

    Joined:
    Aug 30, 2015
    Messages:
    1,758
    Likes Received:
    797
    I'd chalk that one up to an editor or editor's assistant that didn't know diddly about wine making. Fall back on to reality of K-meta/Campden tablets and Potassium Sorbate.

    Treat the "anti-oxidant" as an aberration in the recipe.

    Note that their ABV estimate is off as well. 1.090 starting SG would result in 13.13 in a dry wine. It's not way off but definitely off. It again looks like someone took liberties with the actual recipe. 1.090 fermented to 1.000 would yield an ABV of 11.81 which I could see an editor/or assistant rounding off to 12% Again not the work of someone who makes wine all the time.
     
    BenPhi485 likes this.
  15. meadmaker1

    meadmaker1 Member

    Joined:
    Jan 22, 2017
    Messages:
    591
    Likes Received:
    280
    Location:
    Oregon
    My guess is that , it is refering to some sort of mixed stabilizing powder.
    Potassium sorbate label calls for 1/2 tsp per gallon
    The recipe also says to add crushed "tablets" but only lists one in the ingredient list
    For these exact reasons I always compair recipes, looking for common ground, and adjust them to what I think will produce a product I will like, or what I has worked for me in the past.
     
    BenPhi485 likes this.
  16. mainshipfred

    mainshipfred Junior Member Supporting Member

    Joined:
    Feb 25, 2017
    Messages:
    1,551
    Likes Received:
    894
    I found this, they could be referring to Ascobic Acid. not sure how much it weighs but they are calling for .25 grams per gallon. Could be 1/2 tsp.

    Ascorbic Acid
    is an anti-oxidant used as a partial substitute for sulfur dioxide, or used to prevent oxidation, which creates a dull and unpleasant flavor, and to prevent discoloring in the final product. Recommended for wines that discolor easily.

    Ascorbic Acid, like Copper Sulfate, is often used to treat hydrogen sulfide (H2S) or ‘mercaptans’, which presents as a rotten egg scent in your wine. Try treating first with Copper Sulfate but if the problem persists, then treatment with Ascorbic Acid will be necessary. If you have advanced H2S ‘disulfide’, the scent could be described as burnt rubber or garlic-like and the wine will not improve with the treatment of Copper Sulfate alone. The use of 0.25gm Ascorbic Acid per gallon will often help by converting the disulfides back to mercaptans. The process may take up to three weeks, after which the wine should be treated with Copper Sulfate.

    Use 0.25 grams of ascorbic acid per gallon.
     
    BenPhi485 likes this.
  17. Scooter68

    Scooter68 Old Enough to know better but....

    Joined:
    Aug 30, 2015
    Messages:
    1,758
    Likes Received:
    797
    Obviously adding ascorbic acid to a wine 'just because' is not a great idea especially give the info in the quote above.

    I would totally ignore that statement.

    What is the source of that recipe?
     
  18. BenPhi485

    BenPhi485 Junior

    Joined:
    Mar 8, 2018
    Messages:
    7
    Likes Received:
    2
  19. sour_grapes

    sour_grapes Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    8,127
    Likes Received:
    5,181
    Huh! That book is from a past president our our local winemaking club (Wisconsin Vintner's Assoc.) and operator of a 1st-generation LHBS.
     
    BenPhi485 likes this.
  20. Scooter68

    Scooter68 Old Enough to know better but....

    Joined:
    Aug 30, 2015
    Messages:
    1,758
    Likes Received:
    797
    Well then, there is a source to go to and ask.

    And they are still selling the book.
     
    BenPhi485 likes this.

Share This Page