Just-a-Guy
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- Nov 5, 2014
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I have an apple wine in the primary - made from a Vintner's Harvest can, 3 1/2 gallons. I read some posts (here) where people had apple wines turn a dark brown color, and some people suggested asorbic acid as a way to avoid that.
Does this make sense?
If so, when/how should/can I add it? I added two tsps acid blend at the beginning. I have some asorbic acid. Should I put a tsp or so in when I rack it over to the secondary (likely tomorrow)?
TIA!
Mark
Does this make sense?
If so, when/how should/can I add it? I added two tsps acid blend at the beginning. I have some asorbic acid. Should I put a tsp or so in when I rack it over to the secondary (likely tomorrow)?
TIA!
Mark