So I have been toying with the idea of subbing apple concentrate for welch's white grape as a base in my Tomato Wine recipe, I have made wines from both that have turned out well on their own and at least my apple doesn't seem to really "distinguish" itself when I use it to top off whites every...
Not to re-ask a question but I've seen on here folk's use Sparkelloid or Superkleer for fining agents on this wine, what about Bentonite? Is that a no no?
