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bcvwines

Junior
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I have already made wine with tap water before as im sure most have. However, i still don't fully understand how exactly the chlorine doesn't affect the growth of the yeast.
 
If you leave your must lightly covered before pitching the yeast the chlorine will evaporate in a few hours
This happens while we are waiting on the pectin enzymes to do their little job
 
Chlorine does evaporate within around 24 hours. However very few areas still use chlorine, they stabilize with ammonia to form chloramine which does not evaporate. K-meta would be the answer if you are right wade.

thanks though, im just curious.
 

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