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17 years ago
looking for advice
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17 years ago
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17 years ago
It sure is and this is pretty young. It sounds like a lot of both acid and especially alcohol if it ferments any further. I think apple wines should skirt the lower end of alcohol, maybe no more that 10% V/V and are probably better sweeter than dryer. A little sugar can go a long way.
The only training that seems to be worth a lot is experience...
Joe
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17 years ago
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