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Washing the fruit

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JustmeCindy

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I have been reading that washing fruits in a baking soda and water solution removes many of the chemicals from the skins. Supposedly scientists have found that it even does a better job at it than bleach!! So my question is.... is this okay to do when making wines? Does the baking soda react in a negative way even giving it a good final rinse, I worry about residual films left on skins. Summer is here ( at least I think it is here ) and I want to make lots and lots of fruit wines......words out of a newbies mouth!
 

Chilkat

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I'd imagine that it'd change the chemical reactions after you used soda on fruit.

I'm interested in seeing the thoughts on this.
 

dralarms

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Baking soda won’t hurt. I’ve actually used it to start a batch that was over sulfited. I’m not sure if it changes anything else but it will kick start a stubborn batch.
 

Chilkat

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Baking soda won’t hurt. I’ve actually used it to start a batch that was over sulfited. I’m not sure if it changes anything else but it will kick start a stubborn batch.
Kick started? As in got the ferment going strong? Is it a kind of yeast nutrient?
 

dralarms

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Kick started? As in got the ferment going strong? Is it a kind of yeast nutrient?

No. Introduces oxygen into it to counteract the sulfites.
 

Scooter68

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I would think it could impact the pH of the must to some degree if it's not rinsed off well, that alone is not a show stopper. Anything else it might do?

Source I found listed it as having a pH of 9 so that could tip the pH if there was much left on the fruit. (Except for Blueberries...)
 

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