"Tom S" wrote in message
. ..

"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.

That seems to fly in the face of everything I've read!