Now I use crystaline Vit C from Trader Joe's -- got a big
> botlle of that, should last me a long time

how much do you add per gallon?

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> wrote in message
oups.com...
>
> wrote:
> > I couldn't google this info..Has anyone ever used "Fruit Fresh" as
> > their source of ascorbic acid and oxidation reduction/prevention?
> >
> > Thanks,
> > Jim L.
>
> I have added Fruit Fresh to my must before I ferment. Can't find it
> anymore. . Most people prefer to add
> acid in the form of acid mix. The acidity of Vitamin C seems to fade
> during fermentation, I'm guessing the yeast are eating it, which is why
> I like to use it early in the fermentation. If you search the web,
> you'll find some references to using ascorbic acid to prevent oxidation.
>