"Dr Paul Dowrick" wrote in message
...
Hi Folks

I have had a lot of problems with oxidation in apple wine. Is there any
problem with putting a quater of a campden tablet in each bottle prior to
corking?

I suspect you've been using too much sulfite, too early. Try sulfiting the
wine for the first time _after_ fermentation, when the wine goes dry. Let
all the browning that's going to happen, happen _early_. The brown stuff
drops out with the spent yeast, and when you finally do add sulfite, the
wine turns a pale greenish-yellow. At least that's what happens with
grapes.

Tom S