ArdenS
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- Jul 19, 2009
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I've made a couple of kits and am getting ready to make my 1st apple wine from juice. I'm making a 1-gallon batch, to get my feet wet. I've been reading what I can find online, and searched this forum. Some of the apple wine recipes look very straightforward. On the flip side I read that apple can easily get dark -- oxidation, I suppose.
Any tips on how to prevent it from getting dark?
Is there any drawback to leaving it in the primary until it's dry?
Should I be extra careful when degassing so as not to introduce O2?
Thanks,
Arden
Any tips on how to prevent it from getting dark?
Is there any drawback to leaving it in the primary until it's dry?
Should I be extra careful when degassing so as not to introduce O2?
Thanks,
Arden