Honerable MentionstarfyroneSeptember 12 2016, 00:25:27 UTC
Welch's Black Cherry-Concode Grape juice.
All of the Welch's Juices seem to be pretty good to really good,
But these are in even smaller bottles, an d also have as many (if not more) calories/sugar than a 12 oz soda. The best price I've seen is at Walmart where it is still almost a $1 for a 6+ oz bottle (in a 4 pack).
But the black-cherry &grape mix is worthy of specific mention if I'm talking about fruit juice.
When I was making wine I bought 5# of either citric acid or ascorbic acid, I can't remember which. [1]
The bag is still in the wine cellar/lab. My knees have vetoed going to check tonight. I'll look Wednesday.
[1] I remember both are used for different purposes, even if I don't remember exactly what for. I think citric acid would have been used to adjust the ph of the wine. I forget why but tannic acid and malic acid are already in grapes/wine, I think citric acid was used to not upset the flavor balance between those. I vaguely remember ascorbic acid being used as a stabilizer/preservative, the same way it can keep apples from turning brown. It's been too long, I'm not sure of details.
Comments 5
All of the Welch's Juices seem to be pretty good to really good,
But these are in even smaller bottles, an d also have as many (if not more) calories/sugar than a 12 oz soda. The best price I've seen is at Walmart where it is still almost a $1 for a 6+ oz bottle (in a 4 pack).
But the black-cherry &grape mix is worthy of specific mention if I'm talking about fruit juice.
Reply
The Harris Teeter house brand only comes in 59 oz bottles but comes in at 4 cents per oz, and on the web site is listed as Cane Sugar not corn syrup.
Looks like I have some taste tests in my near future.
[Newman's Own "Virgin" Lemonade is corn syrup based. I guess virgin doesn't mean what I think it means.]
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At the Food Lion last week they were on sale 2 for $4.
At those prices it is about as cheap as the store brand frozen lemonade was, and is way more convenient. I've been drinking a lot of it.
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The bag is still in the wine cellar/lab.
My knees have vetoed going to check tonight. I'll look Wednesday.
[1] I remember both are used for different purposes, even if I don't remember exactly what for.
I think citric acid would have been used to adjust the ph of the wine. I forget why but tannic acid and malic acid are already in grapes/wine, I think citric acid was used to not upset the flavor balance between those.
I vaguely remember ascorbic acid being used as a stabilizer/preservative, the same way it can keep apples from turning brown.
It's been too long, I'm not sure of details.
Reply
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