Ascorbic acid (Vitamin C) is a chemical antioxidant used by brewers to scavenge dissolved oxygen, protect delicate hop aromas, and extend the shelf life of styles like hazy IPAs.
Typical application rates range from 1 to 2 grams per 20 liters (5 gallons) at kegging or bottling.
Also sufficient dosage to treat 25L of wine, add to finished white wine prior to bottling.
*Note: When ascorbic acid expires, your product will start to oxidise. (take note of the BBD)
