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Re: Making Apple juice
A friend of mine says that you can add ascorbic acid (vitamin C) to
stop the fermentation. You can buy it in chemists and it comes in
powder form. I thought I could buy some and then ring up the
manufacturers and ask them for information on how to use their product.
Or maybe it says on the packet. Citric acid might also do the trick, but
it has to be added promptly - as does the ascorbic acid I guess.
She has some Ukrainian friends who do a lot of fruit preserving who
she will contact and see if they know anything.
--
Greetings from Birmingham.
Bye for now.
OZ
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