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Potassium sorbate will ruin the batch, huh. Nothing can be done to salvage it? For those who asked earlier, starting SG was 1.087, SG at lunch today was 1.090. Is that a significant change for one week or is that considered insignificant and within the margin of operator error?

I haven't checked the SG since the first day. I'll check it today and see if there's any change. No sulfites were added. I did add some pectic enzyme. No preservatives. I got it directly from the orchard and the ingredients on the bottles said "Apples". I kind of thought that might...

First off, I'm a rookie wine maker. I've only made one batch so far and that won't be ready to be bottled for another 2 months or so. My first batch seems to be doing fine. My second batch . . . not so much. I made it last Tuesday and it still hasn't started fermenting yet. Here's what I...