>
> 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