Howdy, folks. I'm looking at this old post: Everyday Simplest Dry Cider
phug stated "For a 5 gallon batch, purchase 19 litres / 5 gallons of store brand/whatever is cheapest filtered, pasteurized apple juice with vit c added. Avoid the low acid juices."
The only cider I have access to is 100% apple juice, pasteurized, but with no added ingredients. What are the consequences, for this recipe, of not having cider with Vitamin C? How can I mitigate any such consequences?
I've been reading and searching the forum, but (being a noob) I haven't found anything that I could recognize as relevant.
thanks, bws
phug stated "For a 5 gallon batch, purchase 19 litres / 5 gallons of store brand/whatever is cheapest filtered, pasteurized apple juice with vit c added. Avoid the low acid juices."
The only cider I have access to is 100% apple juice, pasteurized, but with no added ingredients. What are the consequences, for this recipe, of not having cider with Vitamin C? How can I mitigate any such consequences?
I've been reading and searching the forum, but (being a noob) I haven't found anything that I could recognize as relevant.
thanks, bws