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  1. C

    strawberry rhubarb wine?

    My understanding is that it is always best to adjust the acid before you ferment it. It is also my understanding that it's difficult to check during the fermentation. I believe you can make adjustments afterwards, but it may effect the flavor. You may also get a malolactic fermentation...
  2. C

    strawberry rhubarb wine?

    I made Rhubarb a couple years ago and it had an extraordinary amount of acid in it. As I recall, I added Calcium Carbonate to bring the acid level down. I would think that would account for the tartness. Especially if you added Citric acid on top of that as the recipe called for. Did you...
  3. C

    Elderberry wine Grunge

    I made Elderberry wine last year and had the same thing. as I remember...I think the only thing that will cut it up is vegetable oil. If not Jack Keller has the remedy on his blog
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