Ascorbic acid, 1 kg

Ascorbic acid for protection against oxidation

Ascorbic acid, also known as vitamin C or E300, can be used as an antioxidant in beer and cider. It can reduce the risk of chill haze and cardboard-like flavours, as well as contributing to the shelf life of the product.

Dosage and administration

The manufacturer's typical dosage is 2–5 grams per hectolitre, equivalent to 0.2–0.5 grams per 10 litres.

Dissolve the measured amount in a small portion of pure water immediately before use. The solution should be added without undue delay and mixed thoroughly into the beer after fermentation, before the beer is exposed to air. When adding before cold conditioning, the vessel should be almost full to limit oxygen contact.

Ascorbic acid cannot replace good oxygen control. Therefore, still avoid splashing, aeration and unnecessary rackings.

• Contents: 1 kg
• Ascorbic acid, E300
• Typical dosage: 0.2–0.5 g per 10 litres
• At this dosage, this lasts for approximately 20,000 to 50,000 litres
• Added as a freshly prepared solution after fermentation
• Store in a cool, dry, dark place and keep tightly closed