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Old 10-21-2010, 02:33 AM   #1
Apr 2006
Posts: 233
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SWMBO wanted me to try to make a cran-grape wine. I figured the simplest way to start would be kinda like grape juice wine. I have a bottle of Wal-Mart brand Cran-Grape and it has fumaric acid in it. Before I go out and get 5 gallons of this stuff is this going to be a problem?

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Old 10-21-2010, 04:03 AM   #2
Sep 2010
west of kansas
Posts: 3

dont see anything on wiki about it being a strong preservative. I put some cran-raspberry with that in some apple juice and it is bubbling away happily.

"It is generally used as a substitute for tartaric acid and occasionally in place of citric acid, "

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Old 10-21-2010, 09:48 PM   #3
malkore's Avatar
Jun 2007
Posts: 6,922
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I agree...sounds like a mild acid blend (probably a hella cheap one since its Wal-Mart). shouldn't be an issue since its unrelated to sorbate preservatives.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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Old 10-23-2010, 02:07 AM   #4
Sep 2010
Posts: 31

Funny, I just picked up 5gals of Walmarts cran-grape. Tastes pretty good. I also was caution about the fumaric acid but a quick google search said what malkore said - seems like nothing at all to worry about. i also landed on an article that stated that some wine brewers intentionally add it.

btw: 5gals ran me $25 - would have been a little cheaper if they had more than 3 1-gal bottles left.

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Old 10-23-2010, 02:31 AM   #5
Jul 2009
Posts: 5,070
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wal-mart juices can make decent wines, unless you wait too late to add the potassium sorbate and end up with 5g almost vinegar
There is no "i" in denial.

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Old 10-23-2010, 02:45 AM   #6
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Jul 2009
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Winemakers use fumaric acid to prevent malolactic fermentation. I suppose that would also improve the shelf life of juice.

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