"News" wrote in message
...
"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!

Yeah, I know, but it works with grapes. (Notice my disclaimer at the end.)
What would it cost you to try it though? Apple juice is pretty cheap, and
so are sugar and yeast. Spend $5 on an experiment and see what happens. Be
sure to post the results. :^)

Tom S