TopsyKrett
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- Joined
- Mar 28, 2009
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- 35
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i have been reading some of the recipes, and i noticed that some of recipes say to add an F-PAC. What i was wondering was what exactly is an f-PAC and how would i make one? would you use a f-PAC instead of back sweetening, and when you make a wine with champagne yeast would i still have to degas?