chevyguy65
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We recently started a batch of apple wine. The recipe called for 2 campden tablets per gallon. after adjusting the SGto 1.085. the acid to .55% and then waiting 24 hrs we pitched Lalvin D47. after 2 days it was fermenting very well (lots-o- bubbles) I then was paging through other recipes and they ALL call for only 1 tablet per gallon. Its this going to cause problems down the road? I figure as long as fermentation is active then the level must not have been too high to prevent it and it should be ok.
I wonder if my recipe was a misprint? Any input?
I wonder if my recipe was a misprint? Any input?