Apple Wine Attempt

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BigDaveK

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Thanks Cenk, I never thought of kmeta being used for anti browning. I may or may not go that route. When I would cut apples up for the kids, they always went into a bowl of water and lemon juice. It really enhanced the flavor of the apples. I doubt it would change the flavor of the wine in any meaningful way, but I trust it because of experience. I did also plan on adding some kmeta to the must anyway.
In some of my fruit wines I will use citric acid instead of acid blend because I think it tastes better.

Kmeta bonds to free oxygen, so reduced oxidation and also less oxygen for yeast to use to multiply.

Good luck with your wine!
 

QuiQuog

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Apple wine is back on! Whoop!
I went to Midwest Supplies in the cities to get some pectic enzyme for a batch of DB and was considering getting some Vintners Best apple concentrate so I could at least try some apple wine. Not what I really wanted, but better than nothing. I pull into the parking lot and there’s a truck selling apple cider in conjunction with the store. I forget the mix, but it’s 1/3 something, 1/3 Haralson, and 1/3 of a few others. I bought a bucket and they filled it up and I’m on my way! Weird how things work out.
 

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