|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
23-03-2007, 03:31 AM
posted to rec.crafts.winemaking
|
|||
|
|||
questions about additives in fruit juices that have added calcium and Vitamin C?
Hi all,
Looking for some input. I recently bought some pineapple juice from Trader Joe's. The juice is listed as 100% and is apparently not from concentrate. HOWEVER, it says it is fortified with calcium (calcium acetate) and Vitamin C (ascorbic acid). Will there be issues with using this juice to make wine with? Will the calcium just settle out with the pulp and yeast? After doing some reading I see that the Vitamin C shouldn't be an issue. I don't have any PH strips to test the acid level with tonight, but figure I will get some. Thoughts? Robert 
|
|
25-03-2007, 12:27 AM
posted to rec.crafts.winemaking
|
|||
|
|||
|
questions about additives in fruit juices that have added calcium and Vitamin C?
Calcium Acetate sounds a little odd as an additive but I'm not a
chemist. As long as it has no preservatives like sorbate you should be good to go. Calcium carbonate is used to reduce acids in wines with little issues FWIW. Joe
|
|
25-03-2007, 07:38 AM
posted to rec.crafts.winemaking
|
|||
|
|||
|
questions about additives in fruit juices that have added calciumand Vitamin C?
Joe Sallustio wrote:
Calcium Acetate sounds a little odd as an additive but I'm not a chemist. As long as it has no preservatives like sorbate you should be good to go. Calcium carbonate is used to reduce acids in wines with little issues FWIW. Joe I looked up calcium acetate in Wikipedia: "If an alcohol is added to a saturated solution of calcium acetate, a semisolid, flammable gel forms that is much like "canned heat" products such as Sterno. Chemistry teachers often prepare "California Snowballs", a mixture of calcium acetate solution and ethanol. The resulting gel is whitish in color, and can be formed to resemble a snowball." The juice is far from being a saturated solution of calcium acetate, but I wonder if the reaction of the calcium acetate in the juice with the ethanol (wine alcohol) in the fermented wine might cause cloudiness. Might be worth the risk to make a small batch to find out before committing to a carboy worth. Gene
|
|
25-03-2007, 11:20 AM
posted to rec.crafts.winemaking
|
|||
|
|||
|
questions about additives in fruit juices that have added calcium and Vitamin C?
The juice is far from being a saturated solution of calcium acetate, but I wonder if the reaction of the calcium acetate in the juice with the ethanol (wine alcohol) in the fermented wine might cause cloudiness. Might be worth the risk to make a small batch to find out before committing to a carboy worth. Sounds like a good idea. I'm assuming they add that for body but when I think of acetate I think vinegar, not wine. That clump that most people call mother is actually a big blob of acetate. The mother is really just the live bacteria infesting the vinegar, but the clump is saturated with it so calling it the mother isn't necessarily wrong. It really does seem like an odd think to add to a food product. Joe
|
Linear Mode
