questions about additives in fruit juices that have added calcium and Vitamin C?

Calcium Acetate sounds a little odd as an additive but I'm not a chemist. As long as it has no preservatives like sorbate you should be good to go. Calcium carbonate is used to reduce acids in wines with little issues FWIW.

Joe

I looked up calcium acetate in Wikipedia:

"If an alcohol is added to a saturated solution of calcium acetate, a semisolid, flammable gel forms that is much like "canned heat" products such as Sterno. Chemistry teachers often prepare "California Snowballs", a mixture of calcium acetate solution and ethanol. The resulting gel is whitish in color, and can be formed to resemble a snowball."

The juice is far from being a saturated solution of calcium acetate, but I wonder if the reaction of the calcium acetate in the juice with the ethanol (wine alcohol) in the fermented wine might cause cloudiness. Might be worth the risk to make a small batch to find out before committing to a carboy worth.

Gene

Sounds like a good idea. I'm assuming they add that for body but when I think of acetate I think vinegar, not wine. That clump that most people call mother is actually a big blob of acetate. The mother is really just the live bacteria infesting the vinegar, but the clump is saturated with it so calling it the mother isn't necessarily wrong. It really does seem like an odd think to add to a food product.

Joe