So, we are thinking of changing some things around here at KJ in regards to how we use vitamin C in our stablizing regimen and wondered what YOU think about it.
It has been part of our practice to use an 80/20 ratio of potassium metabisulphite to ascorbic acid (vitamin C) at both racking and bottling, however there is mounting evidence that the addition of ascorbic acid in certain amounts can contribute to the oxidation of your wine as opposed to inhibit it. As we like to continue to evolve along with the wine industry this information has given us a lot to think about in regards to our practices here and how we inform the public in regards to their home-winemaking ventures.
At this point, we feel that the addition of ascorbic acid (in the 80% K-meta solution) is still necessary at the initial racking, however we are seriously considering just using potassium metabisulphite (K-meta) for all subsequent additions.
What do you think? Our clients opinions and thoughts are of great value to us, and your comments are taken very seriously as well as contribute to the continued success of Kamil Juices. Please leave a comment if you feel so inclined, we want and would appreciate a dialogue to be spurred by this post. Or if you would be more comfortable, shoot me an email at allison@kamiljuices.com, I would love to hear your thoughts and suggestions.
Cheers and Happy Winemaking!
