Mike Eaton ) wrote:
>Our local brewshop owner suggested using ascorbic acid rather than
>sorbate or potasium metabisulfate as a means to stop yeast. We've done
>more than a dozen wine kits, half requiring sweetening prior to
>bottleing, and have had no problems.

>The ascorbic acid he had on hand was used in beer brewing, and he
>recommended using the same quantities as were recommended for beer.


Hmm. Ascorbic acid, vitamin C, doesn't stop or prevent
fermentation. It will, however, oxidixe your wine if you don't have
adequate levels of SO2.

Maybe the shop owner got confused by the linguistic similarity
between sorbate and ascorbic?


Dave
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Dave Breeden