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08-20-2010

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10-28-2010 9:02 PM

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  • Posted in thread: Concord Grape Juice turned Brown on 08-21-2010 at 03:20 AM
    Oxidative browning in must will go away when the yeast starts to consume the oxygen. Pectic
    enzyme will be needed, and enough sugar to reach the target alcohol level. EC-1118 is good
    yeast and widely ...

  • Posted in thread: Clearing Grapefruit wine question on 08-21-2010 at 02:50 AM
    Wines are typically hazy due to pectin or protein, or depending on the base...starch (root
    wines). If you add Campden tables (SO2) at the same time as an enzyme it is likely your enzyme
    will not work,...

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