Ascorbic Acid 40g (Vitamin C) - Prevent oxidation

Ascorbic acid, also called Vitamin C, is used to prevent oxidation in drinks (approx. 0.2g/L) and preserve mash, jam or marmalade, take 0.5 - 1 krm per kilo of fruit (1 krm=1 spice measure = approx. 1 g) . To get an even distribution, it's good to stir it into a small part of the mash/jam/marmalade first and then stir it in with the rest.
You can also mix ascorbic acid with water to drink to increase the intake of vitamin C.

 In beer, use in mash and/or with dry hopping to svoid oxidation:
- Mash: Add to mash in the beginning of mashing. 
- Dry Hopping Add along with hops during dry hopping (DO NOT STIRR or aggitate the beer, this would increase oxidation in the prescence of oxygen).
Recommended dosage is 0.1g/L, i.e. 1g for 10L (1 spice measure) and 2g for 20L (2 spice measures) in both mash and dry hops.

Ascorbic acid E300 is pure vitamin C that is produced artificially and is therefore considered an additive.

Ingredients: Ascorbic acid E300