by chuck
(64.35.128.179) on October 20, 2002 at 12:15:40:
I just made my first batch of wine from my own grapes, and my first batch of cider from my own apples (using John Eaton's "deadhead cider" recipe from this website). I extracted my juice with a fruit steamer, rather than crushing the pulp traditionally. I have seen many recipes that call for storebought "no preservative" juice. I want to experiment with some of these before next years fruit crop (I also have peach, plum and cherry trees). What ingredients should I look for (i.e. ascorbic acid, bromohydes, etc.), in order to avoid the taboo preservatives?