Apple cider vinegar from apple juice with ascorbic acid?

[ka-rhys tea]

Hey there :)

I just used up the last of my Braggs ACV and found quite a large mother left over. Not too sure what to do with her, and not wanting to throw her away, I'm wondering if I can repurpose her to create some more ACV.

I've been reading that all I really need is raw apple juice, and a quick trip to the store I found organic apple juice with ascorbic acid.

Does anyone know what this ingredient would to to a vinegar ferment attempt? I can't seem to find any info on ascorbic acid and making vinegar..

Would I be able to put the mother in with the juice and get a good result? Should I put her in with a bit of vinegar as well?

Cheers :)

[MarkR]

Ascorbic acid is no problem. I use ascorbic acid with all my ferments. Ascorbic acid is actually useful because it neutralizes chlorine in tap water. Chlorine can be harmful to ferments because of its antiseptic properties.

http://www.fs.fed.us/t-d/pubs/html/0523 ... 31301.html